Griddled Bananas With Nutty Chocolate Custard Food

CHOC-NANNER-NUT CUSTARDS

Steps:

• Preheat oven to 350 degrees F.
• In a food processor pulse vanilla wafers until reduced to crumbs. Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined. Divide mixture in half and pour into ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick.
• In a medium bowl combine banana, brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin. In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE

Steps:

• Prepare grill.
• Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
• Serve bananas like a banana split with ice cream and chocolate sauce.
• To make rum ice cream:
• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
• To make Mexican hot chocolate sauce:
• In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

CINNAMON-GRILLED BANANAS WITH MEXICAN CHOCOLATE

Steps:

• Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
• Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
• Arrange two banana halves on each serving plate.
• Top each serving with two scoops of your favourite ice cream.
• Sprinkle each with 1 tablespoon crumbled chocolate.
• Serve immediately.
• If Mexican chocolate is not available, use a semi-sweet dark chocolate.

CHOCOLATE BANANA CUSTARD SLICE

Steps:

• First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
• Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
• Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
• Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
• Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
• Heat 4 cups of milk in a saucepan until quite warm.
• In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
• Add custard-milk mixture into hot milk and stir immediately.
• Add the sugar while continuously mixing.
• When the custard thickens add the butter and mix well.
• Tip about half the custard into another bowl and add the vanilla essence.
• In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
• Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
• Cover the vanilla custard with cling wrap so that it doesn't get a skin.
• Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
• Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
• Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
• Refrigerate for 4 hours or preferably overnight.
• Slice and serve.

WARM BANANA COBBLER

Steps:

• In a large bowl, whisk eggs with sugar and set aside.
• In saucepan, heat cream and milk together until bubbles form around the edge, then whisk into egg mixture.
• Return to pan and cook over medium-low heat, stirring until thick enough to coat the back of a spoon, about 10 minutes.
• Transfer to clean bowl and stir in vanilla.
• Place plastic wrap directly on top of custard and refrigerate until cold.
• Slice bananas and gently fold into custard.
• Spoon into eight 4" ramekins.
• In small bowl, mix flour with almonds and sprinkle evenly over custard and pat lightly.
• Broil until topping is crusty and golden, but bananas remain cool- about 2 minutes.

GRILLED BANANA BOATS

Steps:

• Cut 4 12-inch sheets of heavy duty foil. Set aside.
• Heat your grill. if using one of Kenyon's many grill options you'll want a medium heat (4 bars).
• With a sharp knife, make a deep lengthwise cut along the inside curve of each banana, being careful not to cut all the way through.
• Open slit to form pocket.
• Crimp and shape 1 sheet of foil around each banana, forming boats. Once foil is shaped, set aside again.
• Holding each banana with the pocket slits facing up, fill each with 1 tablespoon marshmallows, 1 teaspoon coconut and 1 teaspoon chocolate chips.
• Return each banana to its foil boat and seal the top of the foil, leaving 2 to 3 inches of headspace.
• Place bananas on the grill and cover for 4 to 5 minutes per side or until the marshmallows soften.
• If you would like, add extra toppings like nuts or whipped cream, after you have removed the bananas from the grill.
• serve warm and enjoy!