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    Banana Split

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    Banana Split

    This scrumptious banana split is smothered in a fragrant cardamom orange sauce and garnished with elegant chocolate curls.

    Serves: 4


    • 150g dark cooking chocolate, broken into small pieces
    • Seeds from 20 green cardamom pods, lightly bruised
    • Juice of 4 oranges
    • Juice of 2 lemons
    • 90g light muscovado sugar
    • 90g caster sugar (or vanilla sugar)
    • 6 medium bananas, peeled
    • To serve
    • 200ml double cream, whipped
    • Vanilla ice cream (optional)


    1. Put the chocolate in a heatproof bowl and set over a pan of simmering water - make sure the water is not touching the bowl. Leave until just melted, stir, and remove the bowl from the pan. Leave to cool but not set. When thickened, pour a long pool onto a smooth hard surface and leave to harden. Using a long-bladed knife, held at 45 degrees to the surface, shave off strips of chocolate - they'll roll up as you slice. Refrigerate until needed. The quantity of chocolate curls depends on personal taste. Stop when you have enough and break up the remaining chocolate to be used later.
    2. To make the cardamom sauce, put the cardamom seeds, orange and lemon juice and sugars in a pan. Bring to a simmer and cook, stirring occasionally, until reduced to a syrup. Take off the heat and strain. The sauce can be made in advance and re-heated.
    3. To assemble the split, peel the bananas and halve lengthways, putting three halves on each plate. Spoon on some cream and ice cream (if using), pour over the hot cardamom syrup and sprinkle with the chocolate curls.

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