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
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.