Difficulty:[usr 2]
Melt the chocolate in a bain-marie, mix with the cream.
Fry the peeled bananas in a caramel obtained with the sugar and butter and flambéed with alcohol.
Add the orange juice, flambé and reduce to obtain a syrupy sauce.
Decorate with mint leaves and destemmed currants.
Childhood scent, colored marbles, interplay of flavors for this dessert which can be prepared in advance.
Served warm, possibly dusted with cinnamon.
Source:La Bonne Cuisine. Photos:B. Mauduech-Deslage
