3almost-ripe bananaspeeled, halved lengthwise and crosswise
¼cupcognacbrandy, or dark rum
For the Ice Cream
9scoops of coffee ice creamhomemade or store-bought (3 per bowl)**
** For this recipethe coffee ice cream can be replaced with other ice cream flavors (e.g. vanilla, dulce de leche, chocolate, caramel, or caramel machiatto).
For the Dulce de Leche SauceAdapted from 'The Brazilian Kitchen' cookbook, page 149
½cupmilk
¼cupheavy whipping cream
1tablespoonunsalted butter
½cupstore-bought dulce de lecheat room temperature
For the Chocolate Sauce
** Drizzles of a store-bought chocolate syrup or homemade chocolate ganache, recipe follows
3-4tablespoonsheavy cream
2ouncesgood semi-sweet chocolate chips
For the Garnishes
Whipped creamfor serving
Any Chocolate Top Decoration e.g. shaved chocolate or Caramel Belgian Chocolate Thins.
Instructions
In a large skillet over medium heat, melt the butter. Stir in the sugar, and continue stirring until it dissolves. Add the cinnamon and the vanilla bean. Cook, stirring constantly, until the sugar caramelizes (1-2 minutes). Remove from heat and stir in the orange juice and a pinch of salt.
Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide the halves into 3 bowls.
Add the brandy to the pan and return to medium heat (NB: in order avoid a fire, please add the cognac/brandy/rum away from the stove flame and then return the pan to the stove). Warm for a few seconds without stirring, then carefully tilt the pan or use a lit match near the sauce so that the brandy ignites. Let cook until the flame disappears. Spoon the sauce over the bananas. Top with the ice cream; then, with the dulce de leche sauce, and a drizzle of the chocolate sauce or syrup. Garnish with whipped cream and the chocolate top decoration. Serve immediately. Enjoy!
For the dulce de leche auce: In a heavy-bottomed saucepan, combine the first 3 ingredients and bring to a boil over high heat. Let boil for 60 seconds and remove the pan from the heat. Then, add the dulce de leche and whisk until smooth.
Return the pan to the stove. Over high heat, whisk the sauce constantly until it reaches a full boil. Reduce the heat to medium and cook for about additional 3 to 5 minutes, whisking constantly until the sauce thickens and becomes creamy.
Let cool down for about 10 minutes and spoon over the ice cream (1 tablespoon per scoop).
For the chocolate sauce: Cook the heavy cream and the chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let cool down a bit and drizzle over the ice cream already topped with the dulce de leche sauce.
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