John Myers
Ingredients for 1 servings:
- 4 very ripe bananas
- 50 ml water
- 1 pack of citric acid, crystalline
- 250 g gelling sugar 2:1
- 1 tbsp, levelled cocoa powder
- 20 ml rum
- 1 packet of vanilla sugar (bourbon)
- 1 shot of syrup (Noisette-flavoring), e.g. from Monin
- 50 g chocolate (chocolate drops)
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes
a Caribbean, low-fat version of the much-loved hazelnut nougat spread.
Place the bananas in a blender with the water, vanilla sugar, and citric acid and blend thoroughly. Cook the resulting mush-like mixture with the gelling sugar according to the package instructions. Just before the end of the cooking time, add the cocoa powder, noisette syrup, and rum and mix well. Finally, briefly stir in the chocolate chips and immediately bottle. If you have children or want to avoid alcohol, simply use a few drops of rum flavoring instead of rum. The quantity specified here is sufficient for 3 212 ml jars.
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