Food Network: Frozen Caramelized Banana and Chocolate Bombe

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Frozen Caramelized Banana and Chocolate Bombe
Recipe courtesy Emeril Lagasse, 2005

Ingredients
For the 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
2 cups chocolate mousse, recipe follows

For the Garnish:
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 cup chocolate sauce, (in a squeeze bottle), recipe follows

Instructions
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.

Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana
mixture.

To assemble:
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.

For the garnish:
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.

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.

Quick Chocolate Mousse:
8 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

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.

Yield: 2 1/2 to 3 cups

Chocolate Sauce:

3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

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.

Yield: 1 1/2 cups