Back of Celebrate Mardi Gras With a Frozen Bananas Foster Bombe Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration. Since the dessert is frozen, make a day in advance to allow enough time to completely freeze. The final step of flambéing the banana topping will surely impress your guests. Each bite is a delightful combination of crispy caramelized bananas, creamy chocolate mousse, and delicate banana-flavored ice cream. If you want to pull out all the stops with this fabulous flambé, . Banana Foster Bombe With Chocolate Mousse Adapted from Food Network Ingredients2 tablespoons butter 1/4 cup firmly packed light brown sugar 3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices 2 tablespoons dark rum 1/2 quart vanilla ice cream, softened Quick Chocolate Mousse 4 ounces semisweet chocolate, chopped 3/4 cup heavy cream 1/2 teaspoon pure vanilla extract Garnish 2 tablespoons butter 1/4 cup firmly packed light brown sugar 2 large bananas, peeled and sliced crosswise into 1/4-inch slices 1 tablespoon rum Directions Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture. Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form. To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm. When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially. Place frozen banana bombe on a plate and top with cooled bananas. Enjoy. Serves 6-8. Information Category Desserts, Ice cream View 12 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Comments milosmommy 8 years hahaha...nancita you crack me up...stir that pot girl! emalove 8 years Bananas Foster is one of my favorite desserts! It is to die for! sonya-ina 8 years Oh my deliciousness! nancita 8 years This looks stunning and sounds delicious. Now if only I could get my hands on some Havana Club. kia 8 years If you ever get the chance go to Brennan's where this dish was created. It is worth it for the ceremony of them making it at your table alone. shiningeyes 8 years This recipe looks SO good. I'm going to try to make this on Fat Tuesday. shiningeyes 8 years I don't understand why this is a big deal/problem? She didn't call for people to use the Havana Club. The ingredients just list "dark rum". I think it makes more sense for her to use whatever she has on hand. aimeeb 8 years Looks delish! HaterTot 8 years When almost 90% of your website's readers come from a country where you can't obtain the most prominently featured item in the photos accompanying your recipe, it makes sense that you would use a product that those people can actually obtain. macgirl 8 years Sorry, didn't know that the internet had some sort of international lines. Forgot that people in the UK were banned from cooking with Emeril! I probably should pay more attention to peoples screen names ;-) HaterTot 8 years Sure, except the recipe is from Emeril and uses American measurements and the majority of this site's readers are American. macgirl 8 years They have offices in the UK, where this is legal... I don't know for sure but this very well could have come from there. HaterTot 8 years Any reason you're showing this with a rum that's not legally available in the US? While Bacardi does distribute a rum that they dubiously call "Havana Club" (it's made in Puerto Rico) that is not it. macgirl 8 years gawd that looks so good!