———————-CHOCOLATE RUM FUDGE SAUCE———————-
1 c White sugar
1/2 c Good quality Cocoa Powder
4 oz Unsalted butter
1 c Dark rum
1 c Heavy cream
1 tb Vanilla extract
-PLANTAIN CRISPS-
1/2 c Vegetable oil
2 Green plantains; cut in thin
-slices
; lengthwise
Sugar
Ground cinnamon
BORA BORA BANANA SPLIT
2 Ripe bananas
1 Ripe pineapple
1 c Sugar
1 c Amber rum
1 c Heavy cream and 1 tablespoon
; confectioners’ sugar
-whipped to soft
; peaks
COCONUT SORBET
1 cn Coco Lopez
1 cn Unsweetened coconut milk
1 cn Water
2 tb Lime juice
Bring all ingredients to a gentle boil, cool and reserve until needed.
PLANTAIN CRISPS:
Heat the vegetable oil in a large saute pan until approximately 350
degrees. Fry the plantain slices until golden brown and crisp. Remove
from the oil and dust with sugar and cinnamon.
Drain on paper towels, and reserve for garnish
BORA BORA BANANA SPLIT:
To assemble the banana split, slice the bananas lengthways and cook
in a saute pan with a little butter. Peel the pineapple and cut into
1-inch rings. Remove the core. Add the pineapple to pan and cook
until both are golden brown. Add the sugar and the rum. Flambe and
stand aside.
Place on the plate, bananas first, face up. Top with the pineapple
ring.
Pour any pan juices over the fruit.
Drizzle a little of the Chocolate Rum Sauce over the dessert and the
plate.
Garnish with whipped cream and plantain chips.
For the plantain crisps, fry the plantain slices in shallow vegetable
oil until crisp, about 1 minute.
Transfer the plantain chips to a plate lined with paper towels and
immediately sprinkle with sugar and ground cinnamon.
COCONUT SORBET:
Mix all ingredients together in bowl. Transfer to freezer friendly
container and freeze until set. Serve with the banana split or enjoy
alone.
Yields
1 servings