Mommy Diva's Note:
I found this interesting delight on the internet and thought it sounded (and looked) delicious! This unique dessert is from Chef Jacques Torres of Le Cirque 2000 in New York City and I found it on fabulousfoods.com. I estimated the times as I haven't made this one yet and am not sure exactly how long or how many it will make - that depends on the size of your bowls. Chill time included in prep/cook times average.
My Private Note
Units: US | Metric
For the caramelized bananas
For the soup
- 4 cups whole milk
- 10 1/2 ounces bittersweet chocolate, chopped
To finish the soup
- 7 large egg whites
- 1 3/4 cups confectioners' sugar
- 1Prepare the caramelized bananas:.
- 2Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
- 3Set aside to let macerate at room temperature while you prepare the caramel.
- 4Heat a heavy-bottomed frying pan over medium-high heat.
- 5If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
- 6When it is warm sprinkle the sugar into the pan.
- 7Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
- 8As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
- 9Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
- 10Cook until all of the sugar is a light golden brown.
- 11Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
- 12Add the bananas and rum and spread evenly in the pan.
- 13When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
- 14Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
- 15Remove from the heat and pour the caramelized bananas onto a plate.
- 16Cover with plastic wrap and let cool for about 20 minutes.
- 17Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
- 18Prepare the Chocolate Soup:.
- 19Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
- 20Add the chopped chocolate and stir until well combined and the chocolate has melted.
- 21Bring the mixture to a boil again, stirring occasionally.
- 22Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
- 23Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
- 24The bananas will give texture to the soup, so be generous.
- 25Cover the bananas with the hot soup, filling each bowl three-quarters full.
- 26Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
- 27The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
- 28To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
- 29Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
- 30Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
- 31Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
- 32Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
- 33Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
- 34Let stand for about 30 minutes to warm the soup.
- 35If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
- 36Preheat the oven to 450°F (232°C).
- 37Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
- 38The soup should not get hot.
- 39Remove from the oven and serve immediately.
- 41When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time.
- 42Congrats - you made it - now ENJOY! :).
Browse Our Top Puddings and Mousses Recipes
You Might Also Like...View All Puddings and Mousses Recipes
Nutritional Facts for Chocolate Soup With Caramelized Bananas
Serving Size: 1 (607 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 656.0
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 6.5 g
- Cholesterol 32.0 mg
- Sodium 195.8 mg
- Total Carbohydrate 119.8 g
- Dietary Fiber 3.5 g
- Sugars 106.2 g
- Protein 15.6 g