Caramelised Bananas with Chocolate Mousse and Orange Caramel Sauce

Ingredients

4 bananas,

1oz butter,

Rum Caramel,

8oz caster sugar,

¼ pint water,

1 tablespoon rum,

1 vanilla pod, seed

Method

Place sugar and water in saucepan, bring to the boil and cook until golden brown. Stir in rum, vanilla and extra ¼ pint of water. Stir well and leave to cool. Cut bananas in half. Cook in a hot pan with butter for 2 minutes, then place 1 tablespoon of rum caramel over bananas in pan. Place in oven at 180°C/Gas 5 for 5 to 10 minutes until golden brown.

Chocolate Mousse with Orange Caramel Sauce

Ingredients Chocolate Mousse

8oz good quality dark chocolate (55% cocoa solids),

3 full eggs,

1 tbsp baileys,

½ pint whipped cream

Ingredients Orange Caramel Sauce

8oz caster sugar,

½ pint orange juice,

100 ml cold water

Mousse

• Melt the chocolate in a bowl over simmering water
• Whisk cream
• Whisk eggs with liquor in a bowl over simmering water until double in size: It is very important to ensure the water does not boil or it will cook the eggs.
• Fold melted chocolate into eggs. Cool for 5 minutes
• Fold in whipped cream
• Whisk well
• Refrigerate for 2-3 hours or overnight

Sauce

• Boil water and sugar in saucepan until a golden caramelised colour is achieved, this takes approximately 15 minutes.
• Add orange juice and cook for 2 minutes. Stir in the juice using a wooden spoon as a lot of steam will be created - be careful.
• When cool place in the fridge

To Serve
Arrange banana on centre of plate. Drizzle caramel over and serve with two scoops of chocolate mousse. Drizzle the orange caramel sauce around the mousse. Garnish with raspberries and mint.