Levi Roots' banana chocolate rum sundae recipe
Sweet by Levi Roots
"Banana splits are all very well but I like my fruit layered up with the sauce," says Levi, "it's a great sauce - use it for drizzling over other ice-creams, warm crepes and chocolate cake."
Sweet by Levi Roots
3-4 ripe bananas
Juice of 1 lemon
500ml (18fl oz) tub vanilla or almond ice-cream
175ml (6fl oz) whipping cream
Icing sugar, to taste
2 tbsp dark rum, plus extra for the sauce
For the chocolate sauce
200g (7oz) dark chocolate
100ml (3½fl oz) milk
50ml (2fl oz) double cream
40g (1½oz) caster sugar
Chopped pecans and wafer biscuits to serve
- Thickly slice the bananas, place in a bowl and immediately pour over the lemon juice to prevent them from discolouring.
- To make the chocolate sauce, melt the chocolate in a bowl over a saucepan of simmering water. Meanwhile heat the milk, cream and sugar in a saucepan over a medium heat, stirring frequently, until the sugar has dissolved.
- Add the milk mixture to the warm chocolate, a little at a time, whisking between each addition (at first it will look as if the chocolate and milk mixture won't combine, but keep beating and it all comes together). Add the butter and allow it to melt into the sauce. Leave the sauce to cool to lukewarm. Whip the cream to soft peaks and add icing sugar to taste. Stir in the 2 tbsp rum.
- To assemble, layer scoops of ice-cream with the bananas and chocolate sauce in tall glasses and add a dollop of cream to each. Sprinkle over the chopped pecans and serve immediately with wafer biscuits.
Recipes taken from Levi Roots' latest recipe book, Sweet, a collection of Caribbean-inspired recipes from cakes and puddings to ice-cream and cocktails. Sweet is priced at RRP £18.99 and is available from Amazon and all good book shops. Published by Octopus.
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