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Vanilla rum grilled bananas with chocolate drizzle in a chocolate taco cup
Ingredients
- 4 large bananas, slit in half lengthwise, but not cut all the way through
- 1/3 cup dark rum (80 milliliters)
- 3 tablespoons brown sugar (45 milliliters)
- 1 vanilla bean, scraped
- Chocolate ice cream OR
- 90 grams bittersweet chocolate, melted
- 1/4 cup whipping cream (50 milliliters)
- Whipped cream for garnish
Tulip (sweet taco shell):
- 1 egg white
- 1/3 cup icing sugar (75 milliliters)
- 1/2 teaspoon vanilla extract (2.5 milliliters)
- 2 tablespoons melted butter (25 milliliters) and extra for brushing
- 1/3 cup all purpose flour (80 milliliters)
- 2 tablespoons orange juice (25 milliliters)
- Grated zest of 1 orange
Directions
- Preheat oven to 350 degrees F.
- In a small bowl , whisk together egg white, sugar and vanilla until smooth. Add remaining ingredients and whisk to blend. Set aside until ready to bake. Line a baking sheet with parchment paper and brush with melted butter. Drop 1 tablespoon of batter onto the baking sheet. Spread batter with the back of a spoon or an offset spatula until about 13 centimeters in diameter. Leaving at least two centimeters between, repeat with remainder of batter baking four on a baking sheet, or as many as will fit. Bake at 350 D for nine to ten minutes or until golden. Lift immediately from baking sheet and drape over a rolling pin to create taco shell shape. Cool until ready to use. Can be made up to several days in advance and stored in air tight container.
- Place each banana in the foil and score diagonally about four times. Combine the rum, sugar and vanilla in a bowl and whisk to combine. Pour rum mixture into banana dividing equally. Wrap each banana tightly in foil.
- Grill or bake at 400 D bananas for about eight to ten minutes or until juices are starting to caramelize and banana is soft. Open foil, if desired to create a thicker sauce. Save any rendered juices from foil pack and transfer to a small bowl.
- Combine liquid cream with melted chocolate and stir to make a dark chocolate drizzle.
- To serve, lay sweet taco shells curved side facing up. Spoon half a banana into the shell and drizzle with any leftover juices. Garnish with a dollop of cream , and drizzle with chocolate.
