A little bit sexy, sophisticated and French – this real is a butter plus cream special…
This is a more delicious version of the classic recipe for this dessert. It has a caramelized crust which is crunchy and a frozen topping that tastes like bananas. Enjoy!
– three bananas: two peeled ones for the dessert and one for decoration;
– 250 milliliters of caramel ice-cream, which is a bit soft;
– 2 tablespoons of dark rum;
– 2 tablespoons of sugar;
– 1 tablespoon of brown sugar.
The bananas make this a little bit working class – but we will rise above that and assume it’s sophisticated! The cream chargers also make it all a bit skanky – but once again enjoy the butter and cream and don’t worry too much about it all!!!
Put the two peeled bananas in a bowl and puree them with the help of an electric mixer. Add the rum and the ice-cream and mix again. Divide the mixture in four ramekins. Put it in the fridge for about two hours to freeze.
Before you serve the dessert, slice the third banana and put two of the slices on each serving plate.
Mix the brown sugar and the regular sugar. Sprinkle the mixture over the serving plates and use a blow torch to make the sugar bubble and darken it a bit. Serve right after doing that.