Le Cirque Chocolate Soup with caramelized bananas

Yes! Chocolate. Luscious chocolate. Soup. Chocolate, that wonderful ingredient that realeases endorphins, worshipped by the gods, treasured, timeless. And did I mention soup?


To make the carmelized bananas

4 bananas, peeled and diced

1/4 cup Bacardi Rum

1/2 cup white sugar

1 tablespoon softened butter, unsalted

Toss bananas in a bowl with rum

Heat pan, add sugar. Slowly heat until sugar starts to melt. Swirl to melt evenly. Do not let it burn. A spoon would not help. The idea is to keep the sugar on an even level. Slowly cook until it attains a light golden color.

Add the butter. This smoothens out the caramel. Here you can use a wooden spoon.

Add the rum soaked bananas. Spread evenly on the pan. Cook until alcohol has evaporated, and the bananas are tender, not mushy.

Remove from heat. Transfer to a plate to set aside and cool.


To make the Chocolate Soup

4 cups fresh milk

10 1/2 ounces of bittersweet chocolate, chopped

Bring milk to a boil over medium heat

Add the chopped chocolate. Stir until chocolate has melted

Stir occassionally to prevent sticking. let simmer for another 5 minutes.

Remove from heat. 


Distribute caramelized bananas among 4 soup bowls

Pour the chocolate soup into the bowls until three fourths full

Let cool.

Chill the bowls further by placing in the fridge for about 2 hours. The chocolate then should set.


For the finishing touch

7 egg whites

1 3/4 cup confectioner's sugar

Whip the eggwhites in a mixing bowl until foamy

Add the confectioner's sugar. Whip until stiff peaks form.

Place the meringue into a piping bag with a star tip


Preheat oven 450F/232C

Remove chilled chocolate soup bowls from fridge

Pipe meringue decoratively on top of the chocolate soup

Place bowls in deep roasting pan.

Place in oven and bake until meringue turns a nice golden brown, between 3-5 minutes

Remove from oven. Serve immediately.



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