Frozen Caramelized Banana and Chocolate Bombe | Emeril Lagasse

Beneath a drizzle of chocolate sauce and a dollop of whipped cream, you’ll find Emeril’s Frozen Caramelized Banana and Chocolate Bombe, the ultimate grown-up version of a banana split. Made with a heavenly combination of vanilla ice cream, caramelized bananas, and a rich chocolate mousse filling, this is one decadent dessert!

FROZEN CARAMELIZED BANANA AND CHOCOLATE BOMBE
SERVES 6

ICE CREAM:
4 tablespoons butter
1/2 cup firmly packed light-brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch-thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
1 quart vanilla ice cream, softened
Chocolate Mousse (recipe follows)

GARNISH:
2 tablespoons butter
¼ cup firmly packed light-brown sugar
2 large bananas, peeled and sliced

SERVING:
1 cup Chocolate Sauce, for serving (recipe follows)
Whipped cream, for serving (optional)
Ice cream: Line six 1-cup ramekins with plastic wrap; set aside.

In a large saute pan, melt butter over medium heat. Add brown sugar and stir until sugar dissolves. Add bananas and cook, stirring for 3 minutes. Remove pan from heat and add liqueur and rum. Return pan to the stove and carefully ignite. Shake pan until the flames die down, about 30 seconds. Remove from heat and let cool completely.

Place softened ice cream in a large bowl. Using a wooden spoon, gently stir in cooled banana mixture. Add ¾ cup ice cream mixture over the bottom and up the sides of each ramekin. Spoon ¼ cup mousse into the center of each ramekin. Use remaining ice cream mixture to fill molds. Wrap tightly with plastic wrap and freeze until firm.

Garnish: In a saute pan, melt 2 tablespoons butter over medium heat. Add light-brown sugar and stir to dissolve. Continue to cook for 1 minute. Add bananas and cook for 1 minute. Remove from heat.

Serving: Drizzle plates with chocolate sauce. Unmold bombes and place one in the center of each plate. Spoon garnish evenly over each bombe and serve immediately topped with whipped cream, if desired.
CHOCOLATE MOUSSE
MAKES 2 ½ TO 3 CUPS

8 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
In a small saucepan, combine chopped chocolate, heavy cream, and vanilla extract. Bring to a simmer over medium heat. Cook, whisking occasionally, until chocolate melts completely. Remove from heat, pour into a glass bowl, and let cool completely. Cover with plastic wrap and refrigerate until well chilled.
Using an electric mixer fitted with the whisk attachment, beat until chocolate mixture forms firm peaks.

CHOCOLATE SAUCE
MAKES 1 ½ CUPS

3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Place the chocolate and vanilla in a medium heat-proof bowl; set aside.

In a small heavy-bottomed saucepan, combine half-and-half and butter. Heat over medium heat until a thin paper-like skin appears on the top. Do not boil. Pour over the reserved chocolate and let stand for 2 minutes. Whisk until chocolate mixture until smooth. Serve sauce slightly warm or refrigerate in an airtight container for several days. Bring to room temperature or warm gently before serving. Transfer to a plastic squeeze bottle, if desired. Sauce may also be drizzled with a spoon.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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