Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration.

Since the dessert is frozen, make a day in advance to allow enough time to completely freeze. The final step of flambéing the banana topping will surely impress your guests.

Each bite is a delightful combination of crispy caramelized bananas, creamy chocolate mousse, and delicate banana-flavored ice cream. If you want to pull out all the stops with this fabulous flambé, read more.

Banana Foster Bombe With Chocolate Mousse

Banana Foster Bombe With Chocolate Mousse

Emeril Lagasse's Banana Foster Bombe Recipe

Ingredients

2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices
2 tablespoons dark rum
1/2 quart vanilla ice cream, softened
Quick Chocolate Mousse
4 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
Garnish
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 tablespoon rum

Directions

  1. Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter.
  2. Add the bananas and cook, stirring for 3 minutes.
  3. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
  4. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
  5. Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
  6. Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form.
  7. To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm.
  8. When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially.
  9. Place frozen banana bombe on a plate and top with cooled bananas. Enjoy.

Serves 6-8.