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Prepare the caramelized bananas:.
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Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
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Set aside to let macerate at room temperature while you prepare the caramel.
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Heat a heavy-bottomed frying pan over medium-high heat.
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If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
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When it is warm sprinkle the sugar into the pan.
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Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
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As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
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Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
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Cook until all of the sugar is a light golden brown.
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Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
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Add the bananas and rum and spread evenly in the pan.
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When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
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Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
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Remove from the heat and pour the caramelized bananas onto a plate.
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Cover with plastic wrap and let cool for about 20 minutes.
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Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
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Prepare the Chocolate Soup:.
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Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
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Add the chopped chocolate and stir until well combined and the chocolate has melted.
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Bring the mixture to a boil again, stirring occasionally.
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Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
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Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
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The bananas will give texture to the soup, so be generous.
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Cover the bananas with the hot soup, filling each bowl three-quarters full.
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Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
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The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
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To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
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Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
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Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
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Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
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Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
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Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
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Let stand for about 30 minutes to warm the soup.
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If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
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Preheat the oven to 450F (232C).
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Remove the soup bowls from the warm water bath and place them on a baking sheet.
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Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
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The soup should not get hot.
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Remove from the oven and serve immediately.
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Notes****.
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When you cut chocolate, start at one corner and always cut it on an angle.
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Don't try to cut big pieces, because it is too difficult.
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If you cut on an angle, it will be easier and safer.
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This way, you do not have to cut so much surface at one time.
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Congrats - you made it - now ENJOY!
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:).
