Bananas in Chocolate Sauce (Sous-Vid Steba SV-1)

Category: Vegetable and fruit dishes
Bananas in Chocolate Sauce (Sous-Vid Steba SV-1)

Ingredients

Bananas 4 things.
Chocolate (can be with nuts) 1 \ 3 tiles
Lemon third
Almonds (optional) Little

Cooking method

  • Peel the bananas and cut into slices.
  • Pour the juice of a third of a lemon over the bananas. Break the chocolate into pieces.
  • We put bananas and chocolate in a vacuum bag. You can take chocolate with nuts or add crumbled almonds separately.
  • We pack it with a vacuum sealer.
  • We put it in the Su-Vid Shteba and set the temperature to 80 g and the time to 1-1.5 hours (if you put it in warm water with a lower temperature, then set it to 2 hours).
  • At the end of cooking, immediately take out the bag and put it in cold water.
  • Bananas in Chocolate Sauce (Sous-Vid Steba SV-1)
  • Bananas in Chocolate Sauce (Sous-Vid Steba SV-1)
  • Serve lukewarm or cold, sprinkling with whipped cream on top (I recommend whipped with vanilla flavor from a bottle).
  • Due to the low cooking temperature, bananas do not turn into porridge, but retain their shape, becoming similar in consistency to a soufflé. There is also a viscous juice released, which when mixed with heated (not overheated, as in the oven) chocolate forms an amazing thick sauce.
  • Bon Appetit everyone!

The dish is designed for

2 servings

Time for preparing:

1,5 hour

Cooking program:

sous-vid

Robin bobin
Bird titmouse,. Already bananas in sous-vide, this, probably, is capable of finally encouraging me to try this technology).
Masinen
Bird titmouse, thanks for such a delicious recipe !!
Lena, come on join)
Tanyulya
Oh, how lovely. I must try, for some reason I didn't like apples very much
* Karina *
oh delicious, ice cream is not enough 🔗
Bird titmouse
Thanks for the feedback! I only got such a banana dessert, under other conditions the bananas blur, then the juice dries up.
Indeed, you must try with ice cream!
julia_bb
Titmouse bird, it's just cool! Gotta try
Lisichkalal
I made this recipe yesterday. I didn't really like the bananas, perhaps it depends on the bananas themselves, I had strong ones, but the taste turned out to be a little astringent. It doesn't look like a souffle.
The syrup turned out to be delicious, banana-chocolate)
You need to take good chocolate.
I had an inexpensive white, as a result, there was some kind of oil in the syrup, palm oil, probably (
In general, the dessert is interesting, but not for everyone) It's worth a try)
Thank you !
Tanyulya
Svetlana, you are not alone, I didn't like bananas the same
I did it several times ... not mine ...
Tanuhka
Thanks for the recipe, I took it to me.
musyanya
Today I made a sous like 2 small bananas. She added 1 tbsp of milk powder, about 75 tsp of organic cocoa, and 6 slices of white aerated chocolate. There was no other. There was no nut. 80 degrees, 2 hours. I read in advance that not everyone liked this dessert. The finished pieces completely retained their shape, everything else melted, melted and turned into a sauce. Bananas taste totally have lost their banana flavor. If you close your eyes and eat without looking, you will never understand that these are bananas. The taste is a cross between a stewed pumpkin and a baked apple. The souffle is a bit similar in consistency. An interesting dessert, but the children did not eat. We ate without cream and almost hot.
zelenyiezh
Quote: Lisichkalal
I didn't really like the bananas, perhaps it depends on the bananas themselves, I had strong ones, but the taste turned out to be a little astringent. It doesn't look like a souffle.
The syrup turned out to be delicious, banana-chocolate)
You need to take good chocolate.
I had an inexpensive white, as a result, there was some kind of oil in the syrup, palm, probably

Not "perhaps depends on the bananas themselves," but directly depends on it. So it is with chocolate. If you want a quality dish, use quality products!
Quote: Musyanya
The taste is a cross between a stewed pumpkin and a baked apple.

Strong banana flavor! There is no middle ground.

Made with bitter chocolate 72%, I forgot about lemon. Banana and chocolate only, 3 hours at 63C. The banana turned out to be delicious with a very interesting texture. I didn’t like it in combination with dark chocolate, with milk it would be better, probably. As an independent dessert - doubtful. But using such a banana as a filling for a cake / pastries is very interesting.
lena_letochka
But I didn't get a soufflé ((
we saw about 2 hours +1 hour to warm up the sou-vidnitsa. It turned out tough, with unpleasant grains, such as hard, incomprehensible porridge, unpleasant to the taste ... Probably it depends on the quality of the banana yet.

The child sent me with such a dessert to hell)). There was nothing to do, the next day I added cream, more sugar + half a raw banana and whipped everything with an immersion blender. The lumps have decreased, the taste has improved. The child came home from school and said: oh, delicious!

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