Brûlée Banana Split

Banana Split Ingredients

• ‍½ Banana
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh berries
• 1 Tbsp. vanilla bean ice cream
• 1 Tbsp. fruit sorbet
• 1 Tbsp. chocolate sauce
• 1 Tbsp. agave caramel sauce (recipe below)
• 1 Tbsp. raspberry-pomegranate coulis (recipe below)

Agave Caramel Sauce Ingredients

• ‍6 Tbsp. water
• 6 Tbsp. sugar
• 3 Tbsp. agave syrup
• ¼ cup cream
• 2 Tbsp. butter

Raspberry-Pomegranate Coulis Ingredients

• ‍6 Tbsp. raspberries, frozen
• 1 Tbsp. pomegranate juice
• 1 Tbsp. fructose (or sugar)

Directions

1. Peel and quarter banana lengthwise; coat with brown sugar and caramelize with a torch.
2. Put two banana quarters in bowl; top with vanilla bean ice cream and fruit sorbet.
3. Sprinkle with fresh berries, drizzle with agave caramel, raspberry-pomegranate and chocolate sauces.

Agave Caramel Sauce Directions

1. Combine water, sugar, and agave syrup. Cook to a light caramel.
2. Stand back and add cream, stirring to blend.
3. Stir in butter.
4. Cool.

Raspberry-Pomegranate Coulis Directions

1. Combine all ingredients in a small sauce pot.
2. Simmer over low medium heat until all the raspberries are broken down.
3. Puree and strain.