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Wednesday, February 1

Chocolate frozen yogurt with caramelized bananas

Butter, unsalted
2 tablespoons
Bananas, ripe, large,
cut into 1-inch rounds
2
Sugar, light brown
2 tablespoons
Rum, dark
1 tablespoon
Milk
½ cup +
3 tablespoons
Cocoa powder, unsweetened Dutch-process
2 ½ tablespoons
Sugar, granulated
2/3 cup
Salt
Pinch
Vanilla extract
1 teaspoon
Greek yogurt
1 ¼ cups
Chocolate, bittersweet,
finely chopped
1 ounce
  1. In a skillet, melt the butter.
  2. Add the banana slices in a single layer, and sprinkle with brown sugar.
  3. Cook over moderate heat, turning once, until caramelized, about 8 minutes.
  4. Remove from heat, add the rum, and swirl the pan to dissolve the sugar.
  5. Scrape three-quarters of the bananas into a food processor, add 3 tablespoons of milk, and puree until smooth.
  6. Transfer the puree to a small bowl, and freeze until chilled, about 15 minutes.
  7. In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla, and the remaining ½ cup of milk.
  8. Whisk in the yogurt until smooth, and then add the banana puree.
  9. Transfer the mixture to an ice cream maker, and freeze according to the manufacturer’s instructions, until nearly frozen.
  10. Mix in the chopped bananas and chocolate.
  11. Scrape the frozen yogurt into an airtight container, cover, and freeze until firm, at least 2 hours.
Recipe by Joy Wilson, published in Feb 2012 Food&Wine.

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