Chocolate Soup With Caramelized Bananas Food

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS

Steps:

• For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
• Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
• Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
• For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
• Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

CHOCOLATE SOUP

Steps:

• In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
• Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
• Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

WARM CHOCOLATE FINANCIER WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 375 degrees F. Sift the almond flour, flour and powdered sugar into a mixing bowl. Add egg whites and mix on low speed for 1 minute. Add the browned butter slowly and mix well. Fold in the chocolate by hand using a rubber spatula. Portion into desired sizes and bake until lightly browned.
• Caramelized Bananas: Cook sugar and water over high heat until well caramelized. Turn off the heat and add cream. Stir until well mixed; it should be boiling. Add bananas and toss lightly in syrup. Strain and reserve liquid. Place bananas around financier and finish with reserved liquid.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHOCOLATE SOUP

Steps:

• Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.

CARAMELISED BANANA & CHOCOLATE GALETTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Blitz 50g of the hazelnuts in a small food processor until they resemble fine breadcrumbs, then tip into a bowl with the chocolate.
• Roll the pastry out to a round roughly 30cm in diameter on a sheet of baking parchment. Scatter the chocolate and hazelnut mixture over the pastry circle, leaving a 5cm border. Top with the bananas and most of the remaining hazelnuts, then fold the edges of the pastry over. Transfer the galette to a baking sheet along with the baking parchment, then chill in the fridge for at least 10 mins.
• Remove from the fridge and sprinkle the sugar over the galette, then bake for 25-30 mins, or until golden and puffed up. Scatter over the remaining hazelnuts and serve with a scoop of vanilla ice cream, if you like.

CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA

Steps:

• To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
• Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
• When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
• Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.