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Frozen Caramelized Banana and Chocolate Bombe (Emeril Lagasse) Recipe

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Frozen Caramelized Banana and Chocolate Bombe (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
1457
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the Garnish:
  2. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
  3. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
  4. To assemble:
  5. Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and freeze until firm.
  6. For the garnish:
  7. In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat.
  8. To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.
  9. Quick Chocolate Mousse:
  10. Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks.
  11. Yield: 2 1/2 to 3 cups
  12. Chocolate Sauce:
  13. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
  14. Yield: 1 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1457.35 Kcal (6102 kJ)
Calories from fat 807.51 Kcal
% Daily Value*
Total Fat 89.72g 138%
Cholesterol 345.84mg 115%
Sodium 215.93mg 9%
Potassium 1120.4mg 24%
Total Carbs 161.99g 54%
Sugars 133.36g 533%
Dietary Fiber 10.21g 41%
Protein 15.92g 32%
Vitamin C 11.6mg 19%
Vitamin A 0.2mg 6%
Iron 5mg 28%
Calcium 426.5mg 43%
Amount Per 100 g
Calories 250.45 Kcal (1049 kJ)
Calories from fat 138.77 Kcal
% Daily Value*
Total Fat 15.42g 138%
Cholesterol 59.44mg 115%
Sodium 37.11mg 9%
Potassium 192.55mg 24%
Total Carbs 27.84g 54%
Sugars 22.92g 533%
Dietary Fiber 1.75g 41%
Protein 2.74g 32%
Vitamin C 2mg 19%
Iron 0.9mg 28%
Calcium 73.3mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.8
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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