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Caramelised bananas with rum and chocolate

Mark Sargeant from Market Kitchen
Mark Sargeant serves slices of bananas with a slick of caramel, a grating of bitter chocolate and a quenelle of Chantilly cream

Caramelised bananas with rum and chocolate

Method

1. Heat the sugar in a heavy based pan and allow to caramelize. Add a knob of butter and allow to bubble up, then add the sliced bananas. Coat the bananas in the caramel and cook until slightly golden.

2. Pour the rum into the pan, and flambé, tossing the bananas around to coat once again.

3. Add 2 tablespoons of cold water to loosen the mixture and remove from the heat and stir.

4. Spoon the bananas and the caramel into bowls and finely grate the chocolate over. Spoon a quenelle of Chantilly cream or ice cream on top and finish with another grating of the chocolate.

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Serves: 4

Prep: 5 min
Cook: 10 min

Ingredients
50g caster sugar
knob Butter
4 large just-ripe bananas, peeled and thickly sliced
splash rum
50g dark bitter chocolate
Chantilly cream or ice cream, to serve