Grilled Banana Split Sundae with bitter chocolate
Tuesday, May 6, 2008 | | |Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled Banana Split Sundae with bitter chocolate sauce
4 firm but ripe bananas, unpeeled
1 tablespoon sugar
1 / 2 teaspoon cinnamon
8 small balls better quality Vanilla Ice cream
Bittersweet chocolate sauce, recipe follows
1 / 2 cup coarsely chopped pecans or walnuts, toasted
Whipped cream, optional
Maraschino cherries or strawberries, optional
Building charcoal fire or preheat gas grill.
Cut the bananas 1 / 2 lengthwise and crosswise so that each banana yields 4 pieces. Set aside. Mix sugar and cinnamon, sprinkle on both sides to reduce the bananas. Let bananas sit for 5 minutes.
Place bananas limit down on a clean cooking grate directly over low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn and cook 5 minutes or until the skin pulls away from bananas.
Remove the skins and place banana halves 4 halves of bananas in the bottom of each bowl of service. Top each serving with 2 scoops of ice cream. Ladle approximately 1 / 4 cup of hot chocolate sauce over each sundae-let your taste determine the quantity, add a contact for a hint of chocolate or pour it on a serious chocolate fix. Sprinkle each with 1 tablespoon chopped nuts, top with whipped cream and a cherry or strawberry on top.
Chocolate Sauce bittersweet:
8 oz bittersweet (70 percent chocolate (chips or chopped chocolate block)
1 / 3 cup heavy whipping cream
2 tablespoons sweet cream butter at room temperature
2 tablespoons superfine sugar
1 / 8 cup liqueur (Kahula, Chambord or Frangelico)
1 / 2 C. Tea vanilla extract
Let the chocolate sauce up to 2 days in advance. Place chocolate in a medium-size metal bowl. Cream the heat near the boil, add the butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted and well combined. Add liqueur and vanilla and stir constantly until the mixture is cool touch. Cover with plastic wrap and set aside in the refrigerator or up to 2 days. Warm before serving.
Show: Sara's Secrets
Episode: Girls at the Grill
Grilled Banana Split Sundae with bitter chocolate sauce
4 firm but ripe bananas, unpeeled
1 tablespoon sugar
1 / 2 teaspoon cinnamon
8 small balls better quality Vanilla Ice cream
Bittersweet chocolate sauce, recipe follows
1 / 2 cup coarsely chopped pecans or walnuts, toasted
Whipped cream, optional
Maraschino cherries or strawberries, optional
Building charcoal fire or preheat gas grill.
Cut the bananas 1 / 2 lengthwise and crosswise so that each banana yields 4 pieces. Set aside. Mix sugar and cinnamon, sprinkle on both sides to reduce the bananas. Let bananas sit for 5 minutes.
Place bananas limit down on a clean cooking grate directly over low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn and cook 5 minutes or until the skin pulls away from bananas.
Remove the skins and place banana halves 4 halves of bananas in the bottom of each bowl of service. Top each serving with 2 scoops of ice cream. Ladle approximately 1 / 4 cup of hot chocolate sauce over each sundae-let your taste determine the quantity, add a contact for a hint of chocolate or pour it on a serious chocolate fix. Sprinkle each with 1 tablespoon chopped nuts, top with whipped cream and a cherry or strawberry on top.
Chocolate Sauce bittersweet:
8 oz bittersweet (70 percent chocolate (chips or chopped chocolate block)
1 / 3 cup heavy whipping cream
2 tablespoons sweet cream butter at room temperature
2 tablespoons superfine sugar
1 / 8 cup liqueur (Kahula, Chambord or Frangelico)
1 / 2 C. Tea vanilla extract
Let the chocolate sauce up to 2 days in advance. Place chocolate in a medium-size metal bowl. Cream the heat near the boil, add the butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted and well combined. Add liqueur and vanilla and stir constantly until the mixture is cool touch. Cover with plastic wrap and set aside in the refrigerator or up to 2 days. Warm before serving.
