Recipes (continued)
Caramelised bananas with Hot Chocolate Sauce
and Whipped Cream | Serves 4 |
4 large bananas
¼cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped 150ml thickened cream
1.Preheat Kettle BBQ on SuperSear for 10 minutes.
2.Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.
3.Place bananas, cut side down and cook on the hot ribbed or flat plate uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.
4.To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.
Grilled Mango Cheeks |
|
with Sweet Lime Ricotta Cream | Serves |
4 large mangos
2 tablespoons caster sugar Ricotta Cream
300g fresh ricotta
2 tablespoons icing sugar, sifted
½teaspoon vanilla essence 1 teaspoon grated lime zest 1 tablespoon lime juice
1.To make the ricotta cream, process the ricotta, icing sugar, vanilla, lime zest and juice in a food processor or mixer until smooth. Transfer mixture to a bowl, cover and refrigerate for 1 hour.
2.Preheat Kettle BBQ on SuperSear for 10 minutes.
3.Cut 2 large cheeks (wide sides) from the mango. Cut into flesh of mango in a criss cross design, making sure that you don’t cut through the skin.
4.Sprinkle the mango cheeks with the caster sugar and place on hot grill flesh side down, for about 5 minutes or until the sugar browns.
5.Remove mango cheeks from Kettle King. Carefully push mango from the skin side so that the flesh all separates. Serve mango cheeks topped with the lime ricotta cream. Serve immediately.
Tip: Remove flesh from remaining mango seeds. Roughly chop and freeze in ice cube trays and use in smoothies.
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