Bananas Copacabana

If you don’t like the bananas in this dessert, you can easily replace them with pineapple.

Boil 60 ml of water, rum and sugar and set aside.

Cut peeled bananas in this sugar solution, make 1 minute. Then lift out with a sieve spoon and divide evenly on 2 glass plates. Add cocoa, crumbled chocolate and instant coffee to the syrup form and stir to dissolve. Dip a tablespoon in hot water and use it to scrape thick shavings from the vanilla ice cream, add to the bananas form and pour the sauce over the dessert.

Entrée: raw asparagus salad with egg

Main course: Kitchen herb tenderloin

Dessert: Bananas “Copacabana” **

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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