Recipe Centre

Chocolate banana terrine

Ingredients
5 small, ripe bananas, peeled and left whole
250 ml cream
500 g dark or milk chocolate, chopped

Method:
Line a 1,5 litre (6 cup) loaf pan with clingfilm, overlapping top of pan by a few centimetres. Place bananas in loaf pan. Bring cream slowly to boil in a saucepan. Remove from stove. Add chocolate to cream and stir until melted and smooth. Pour over bananas. Cool, then refrigerate until set, about 2 hours or overnight. Unmould carefully, using clingfilm to help lift terrine out of mould. Remove clingfilm. Slice terrine and serve.

Recipe From : FAIRLADY April 15, 1998

Recipe from FAIRLADY : April 15, 1998 See what FAIRLADY has in store this month. Subscribe now and save!