Ingredients

Serves 4-6

Chocolate Soup
200g chocolate, finely chopped
625ml milk
125ml cream
3 tbsp CSR Low GI sugar
1 tbsp Szechuan peppercorns

Banana Marshmallows
65ml water
200g CSR Low GI sugar
10g gelatine, bloomed in plenty of water
65g banana, mashed
50/50 icing sugar/cornflour mixture

Method

Method
To make the chocolate soup:
Bring milk, cream, sugar and peppercorns to the boil. Strain over the chocolate and stir until melted and the mixture is smooth. Strain through a sieve. Serve warm with toasted banana marshmallows. Delicious!

To make the banana marshmallows:
Bring water and sugar to boil while stirring. Remove from heat when temperature reaches 110-115°C. Add bloomed gelatine sheets and mashed bananas. Whip for 10 minutes (much longer than you think!) Grease a pan with spray oil and dust with icing sugar. Spread mixture in pan. When set, invert pan on a surface dusted with plenty of powdered sugar and cornflour. Cut up in desired pieces and coat every cut surface with sugar/cornflour mixture.


Tips
• Soup can be served hot or cold
• Use a blowtorch to toast marshmallows
• Use soup as a sauce over strawberries