Phyllo banana

Ingredients

4 Tbsp dried cherries 4 oz cream cheese, room temperature 2 Tbsp sugar 1/2 tsp vanilla extract 8 sheets phyllo pastry 1/3 cup unsalted butter, melted 2 oz semisweet chocolate, roughly chopped 4 small bananas 3 Tbsp rum (optional)

Methods
1. 2. 3. 4. Preheat oven to 350F. Soak dried cherries in hot water for 5 minutes to soften and drain. Beat cream cheese until smooth and stir in sugar and vanilla extract. Working with one sheet of phyllo pastry at a time (keep remaining phyllo completely covered under a damp towel), cut 1 sheet in half. Brush first half with butter and place second half on top and brush with butter. 5. 6. 7. Repeat process with another sheet of phyllo cut in half. Spread 2 Tbsp cream cheese in the centre of the pastry. Place 11/2 Tbsp chopped chocolate and a sprinkle of dried cherries over cream cheese. 8. Peel banana, cut in half and place pieces next to each other on top of filling and sprinkle with rum.

9.

Fold end edges of pastry in over banana.

10. Roll up banana to create a square package and place on an ungreased baking sheet. Repeat with remaining bananas. 11. Baste parcels with butter and bake for 15 to 20 minutes, until golden brown. 12. To serve, slice diagonally across and plate with a scoop of ice cream. 13. Drizzle with Chocolate Sauce (recipe follows) and enjoy!

Banana Brulee Ingredients

For Chocolate Bottom: 4 Tbsp unsalted butter 4 oz semisweet chocolate, chopped 2 Tbsp coffee (optional) 2 Tbsp + 2 tsp corn syrup 1/2 cup sugar 1/2 cup cocoa powder, sifted 1/4 tsp salt 1/2 cup + 2 Tbsp whipping cream 1 tsp vanilla extract For Crme Brle: 4 cups whipping cream 2 vanilla beans 12 egg yolks 1 cup sugar 1/4 cup rum For Bananas: 2 bananas 3 Tbsp rum 1/2 cup sugar

Methods
1. For chocolate bottom, melt butter and chocolate together over in a bowl placed over a pot of gently simmering water, stirring regularly. 2. 3. 4. Stir in coffee and corn syrup. Add sugar, cocoa powder and salt and blend. Add cream and vanilla and continue stirring until sugar is dissolved.

5. 6.

Pour chocolate sauce into bottom of 8 x 11-inch baking dish. For crme brle, heat cream with the scraped seeds and pod of vanilla bean to just below a simmer.

7. 8.

In a bowl, whisk together egg yolks, sugar and rum. Place bowl over a pot of simmering water and whisk vigorously until eggs are doubled in volume and hold a ribbon when the whisk is lifted.

9.

Remove from heat. Slowly pour cream into egg mixture, whisking constantly until all cream has been added.

10. Return cream to pot, and with a wooden spoon, stir over medium-low heat until thickened and coats the back of a spoon, about 5 minutes. 11. Remove from heat and strain. 12. Pour brle filling over chocolate sauce in baking pan. 13. Bake in a bain-marieat 350F for 50 to 60 minutes. 14. Cool to room temperature, then chill for at least 3 hours before serving. 15. To serve, slice bananas lengthwise and place on top of custard mixture. 16. Sprinkle with rum. 17. Sprinkle with sugar and torch with a blowtorch or broil for one minute, with the oven door cracked open. 18. Serve immediately.