Recipe for Banana Brulee – cook on the braai or in the oven
3-4 ripe bananas, halved lengthways
4 tsp dark brown sugar (or honey)
½ tsp ground nutmeg
1 tsp vanilla extract
½ Tbsp butter
For the Chocolate Ganache:
200g dark chocolate, roughly chopped
1 heaped Tbsp mascarpone
Lay your banana halves skin-side down over coals, or in your oven at 180C for 5-8 minutes or until softened.
Mix together the brown sugar, nutmeg and vanilla and spoon it over the cut side of the bananas. Add the bananas to a hot pan along with a small knob of butter 2-3 minutes on each side or until the sugar has melted and is sticky and caramelized.
Meanwhile, to make the ganache, add the chocolate and cream to a double boiler and heat until the chocolate has melted. Remove the bowl from the heat, and whick through 1 large Tbsp mascarpone until the mixture is glossy and silky.
Remove the bananas from the heat and serve immediately with the chocolate ganache.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.