1 banana, peeled and split in half lengthways
284 ml (10 fl oz) double cream
small handful of pistachios, crushed
2 mint leaves, to serve
284 ml (10 fl oz) double cream
small handful of pistachios, crushed
2 mint leaves, to serve
For the chocolate sauce
85 g (3 oz) chocolate, grated and melted
1/2 orange, strips of zest only
110 ml (4 fl oz) cream
150 ml (5 fl oz) milk
1/2 orange, strips of zest only
110 ml (4 fl oz) cream
150 ml (5 fl oz) milk
method
1. Whip the double cream for the splits and set to one side.
2. To make the chocolate sauce, melt the grated chocolate in a small bowl set over a pan of simmering water.
3. Once melted, transfer the melted chocolate to a saucepan and gently heat the chocolate with the orange zest strips for a few minutes.
4. Add the cream and the milk and heat through.
5. To assemble the split, place the halved banana on a serving plate. Top with the whipped cream, drizzle with the chocolate sauce and sprinkle with pistachios and mint leaves.
6. Serve at once.
2. To make the chocolate sauce, melt the grated chocolate in a small bowl set over a pan of simmering water.
3. Once melted, transfer the melted chocolate to a saucepan and gently heat the chocolate with the orange zest strips for a few minutes.
4. Add the cream and the milk and heat through.
5. To assemble the split, place the halved banana on a serving plate. Top with the whipped cream, drizzle with the chocolate sauce and sprinkle with pistachios and mint leaves.
6. Serve at once.
serving amount
serves 1
rate this recipe
9.7
out of 10
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