RECIPES
BANANAS WRAPPED IN PHYLLO WITH CHOCOLATE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 20 minutes
Convection Fan: ON
Yield: Makes 4 generous portions, or 8 smaller ones
INGREDIENTS
¼Cup (60 ml) Dried cherries ½ Cup (125 ml) Hot water
4 oz (125 g) Cream cheese, room temperature
2 Tablespoons (30 ml) Granulated sugar ½ Teaspoon (2.5 ml) Pure vanilla extract 8 Sheets Phyllo pastry
¼Cup (60 ml) Unsalted butter, melted
3 oz (90 g)
Chocolate Sauce
1 Cup 250 ml Water
M Cup 160 ml Granulated sugar ½ Cup 125 ml Cocoa powder
2 Tablespoons 30 ml Strong espresso coffee or
1 teaspoon instant coffee granules ½ Cup 125 ml Heavy cream
METHOD
1.Soak dried cherries in hot water for
5 minutes. Squeeze the water out of the cherries. Set aside.
2.In a small bowl, cream the cheese, sugar and vanilla together. Set aside.
3.Peel the bananas and cut each one in half lengthwise. Set aside.
4.Cut the 8 sheets of phyllo pastry in half and cover with a damp towel.
Assembling the packets
1.Place one piece of the cut phyllo dough onto a work surface and brush lightly with melted butter. Place another sheet of pastry on top and lightly brush with butter. Repeat until you have 4 layers.
2.Spread one quarter of the cream cheese in the center of the pastry. Sprinkle one quarter of the chocolate and one quarter of the dried cherries over the cream cheese.
3.Place two banana slices side by side (lengthwise), on top of the filling. Fold edges inwards. Fold the front half over on top of the banana and tightly roll creating a rectangle package. Lightly brush the parcels with butter.
4.Position the wire rack on the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the BAKE function. Set the temperature to 350˚F (180˚C) with convection turned on and set the timer for 20 minutes. Press the START/CANCEL button to activate.
5.Bake until golden brown.
6.Meanwhile, make the chocolate sauce. Combine the water and sugar and bring to a boil stirring to dissolve the sugar. Boil for 5 minutes.
7.Reduce heat to medium and whisk in coffee and cocoa powder until smooth. Add cream whisking to combine and cook until the sauce thickens, about 3 minutes.
8.Remove from heat and cool.
9.Remove the packets from the oven and transfer to a cooling rack. To serve, cut them diagonally, drizzled with chocolate sauce and a light dusting of icing sugar. Garnish with a few raspberries or toasted sliced hazelnuts.
76
BOV800XL_IB_H11.indd 76 | 21/03/11 9:57 AM |
