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Ingredientes
- 100 gm Dark chocolate
- 6 x Brandy snaps
- 1 lrg Banana
- 200 gm Creme fraiche
- 1 Tbsp. Icing sugar, plus extra, to dust
- 1 Tbsp. Orange liqueur such as Cointreau or possibly Grand Marnier Few drops vanilla extract
- 25 gm Flaked or possibly minced hazelnuts, toasted
Direcciones
- Preheat the oven to 200C/Gas 6.
- 1 Break the chocolate into a heatproof bowl and sit on a pan of simmering water, stirring occasionally till melted, or possibly break into a micro-proof bowl and heat in the microwave.
- 2 Place the brandy snaps on a baking sheet and put in the oven for a couple of min till they flatten down.
- 3 Using a palette knife, flip open the brandy snaps to make a flat disc. Leave to cold and harden. Place the banana in a processor and whizz to make a smooth puree.
- 4 Add in the creme fraiche, icing sugar, liqueur and vanilla extract and blend again. Then, with the motor running, slowly drizzle in the chocolate till smooth and well blended.
- 5 Stir the hazelnuts into the mix then spoon onto four of the discs. Top with the remaining four brandy snap discs, dust with icing sugar and serve.
- Fat;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 2 servings | |
| Calories 394 | |
| Calories from Fat 175 | 44% |
| Total Fat 19.73g | 25% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.06g | |
| Cholesterol 4mg | 1% |
| Sodium 36mg | 2% |
| Potassium 490mg | 14% |
| Total Carbs 47.39g | 13% |
| Dietary Fiber 5.4g | 18% |
| Sugars 30.54g | 20% |
| Protein 4.46g | 7% |
