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Ingredientes
- 4 lrg bananas, peeled and diced
- 1/4 c. dark rum
- 1/2 c. sugar
- 1 tsp unsalted butter For the soup
- 4 c. whole lowfat milk
- 10 1/2 ounce bittersweet chocolate, minced
- 7 lrg egg whites
- 1 3/4 c. confectioner's sugar
Direcciones
- Prepare the caramelized bananasPlace the diced bananas in a medium-sized mixing bowl with the rum and toss to coat. Set aside to let macerate at room temperature while you prepare the caramel.
- Heat a heavy-bottomed frying pan over medium-high heat. If it starts to smoke, it is too warm and you need to run it under cold water, dry it, and start again. When it is hot sprinkle the sugar into the pan. Try to keep the sugar in an even layer to allow it all to caramelize at the same time. As soon as you see the sugar begin to heat, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so which the melted sugar runs over the unmelted sugar. Cook till all of the sugar is a light golden. Chef Torres usually adds a Tbsp. of butter at this stage because it makes the caramel smoother. Add in the bananas and rum and spread proportionately in the pan. When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum. Continue to cook till almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape. Remove from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap and let cold for about 20 min. Covering the warm bananas with plastic wrap keeps the caramel from drying as it cools.
- Prepare the Chocolate SoupPour the lowfat milk into a 2 qt heavy -bottomed saucepan and bring to a boil over medium-high heat. Add in the minced chocolate and stir till well combined and the chocolate has melted. Bring the mix to a boil again, stirring occasionally. Remove the pan from the heat and set aside while you prepare the soup bowls.
- For this recipe, the bowls Chef Torres uses hold 4 1/2 ounces. You can use any oven-safe bowls. Place one large spoonful of the caramelized bananas in the bottom of each soup bowl. The bananas will give texture to the soup, so be generous. Cover the bananas with the warm soup, filling each bowl three-quarters full. Set the soup bowls on a baking sheet and place in the refrigerator till chilled, about 2 hrs. The soup will set and thicken , allowing it to support the meringue; refrigerateit well before topping it.
- To Finish the SoupPlace the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed till foamy. Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 Tbsp. at a time and whipping the whites to stiff but not dry peaks.
- Place the meringue in a large pastry bag fitted with a 3/4-inch star tip. Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern. Place the soup bowls in a deep roasting pan or possibly baking dish and fill it with hot water to come one third of the way up the side of the bowls. Let stand for about 30 min to hot the soup. If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
- Preheat the oven to 450 F (232 C). Remove the soup bowls from the hot water bath and place them on a baking sheet. Place in the oven just till the meringue begins to brown, 3 to 5 min. The soup shouldn't get warm. Remove from the oven and serve immediately.
- NotesWhen you cut chocolate, start at one corner and always cut it on an angle. Do not try to cut big pcs, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you don't have to cut so much surface at one time.
- Chef Torres likes to top the hot soup with meringue to add in another layer of texture and enhance the visual appeal. You can skip this step if you prefer.
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