|
Prepare the caramelized bananas
Place the diced bananas in a medium-sized mixing bowl with the rum and
toss to coat. Set aside to let macerate at room temperature while you
prepare the caramel.
Heat a heavy-bottomed frying pan over medium-high heat. If it starts
to smoke, it is too hot and you need to run it under cool water, dry it,
and start again. When it is warm sprinkle the sugar into the pan. Try
to keep the sugar in an even layer to allow it all to caramelize at the
same time. As soon as you see the sugar begin to melt, start moving the
pan over the burner to keep the sugar from burning. Tilt the pan from
side to side so that the melted sugar runs over the unmelted sugar. Cook
until all of the sugar is a light golden brown. Chef Torres usually adds
a tablespoon of butter at this stage because it makes the caramel smoother.
Add the bananas and rum and spread evenly in the pan. When cooking
with alcohol, there is always the chance of it catching on fire, so be
very careful when adding the rum. Continue to cook until almost all
of the liquid has evaporated and the bananas are soft but not mushy; they
should still hold their shape. Remove from the heat and pour the caramelized
bananas onto a plate. Cover with plastic wrap and let cool for about 20
minutes. Covering the hot bananas with plastic wrap keeps the caramel
from drying as it cools.
Prepare the Chocolate Soup
Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil
over medium-high heat. Add the chopped chocolate and stir until well combined
and the chocolate has melted. Bring the mixture to a boil again, stirring
occasionally. Remove the pan from the heat and set aside while you prepare
the soup bowls.
For this recipe, the bowls Chef Torres uses hold 4 1/2 ounces. You can
use any oven-safe bowls. Place one large spoonful of the caramelized bananas
in the bottom of each soup bowl. The bananas will give texture to the
soup, so be generous. Cover the bananas with the hot soup, filling each
bowl three-quarters full. Set the soup bowls on a baking sheet and place
in the refrigerator until chilled, about 2 hours. The soup will set and
thicken, allowing it to support the meringue; chill it well before topping
it.
To Finish the Soup
Place the egg whites in a medium-size mixing bowl and whip with an electric
mixer on medium speed until foamy. Increase the mixer speed to medium-high
and make a French meringue by adding the powered sugar 1 tablespoon at
a time and whipping the whites to stiff but not dry peaks.
Place the meringue in a large pastry
bag fitted with a 3/4-inch star tip. Remove the soup from the refrigerator
and pipe the meringue onto the tops in a decorative pattern. Place the
soup bowls in a deep roasting pan or baking dish and fill it with warm
water to come one third of the way up the side of the bowls. Let stand
for about 30 minutes to warm the soup. If you do this before you serve
dinner, the soup should be ready to be browned by the time you have finished
eating.
Preheat the oven to 450°F (232°C). Remove the soup bowls from
the warm water bath and place them on a baking sheet. Place in the oven
just until the meringue begins to brown, 3 to 5 minutes. The soup should
not get hot. Remove from the oven and serve immediately.
Notes
When you cut chocolate, start at one corner and always cut it on an angle.
Don't try to cut big pieces, because it is too difficult. If you cut on
an angle, it will be easier and safer. This way, you do not have to cut
so much surface at one time.
Chef Torres likes to top the warm soup with meringue to add another
layer of texture and enhance the visual appeal. You can skip this
step if you prefer.
|
