The exciting thing about this sorbet is that it really takes no time to whip up.
The best thing about this sorbet is that it's so creamy and tasty that you won't believe what's in it.
Ok, here goes....ready?
Tip: a kitchen counter blender will not work as you'll need to apply pressure to the bananas as you grind/blend them into a creamy mush with the hand blender.
Cut the bananas in small 1 inch pieces, or break them with your hands. Freeze them in a bowl, covered with aluminium foil or plastic wrap for about 4-5 hours (preferably overnight)
When you take them out of the freezer, let them thaw for about 10 minutes, until the bananas have softened a little. With your hand blender, apply pressure to the bananas as you grind them. You should see rich off-white cream oozing out of edges of the blender. Continue blending/grinding until the bananas have turned into a smooth and silky beige cream.
You may want to freeze the creamy sorbet in a tupperware or other container, tightly sealed for about 15-20 minutes to harden the sorbet a little. It's optional.
Recipe "au pif" for warm dark chocolate sauce:
100 g dark bitter chocolate (70% cacao), preferably swiss, chopped in coarse pieces
3 tbps water or more to reach desired texture
1 tsp vanilla extract
2 tbsp heavy cream (or 15% "champetre" country style cream)
Using a double-boiler (bain marie) , slowly stir chocolate with a whisk until melted.
Stir in vanilla, water and heavy cream. Stir with whisk until you reach desired consistency. Add water if you wish to have a thinner sauce.
Serve warm. Drizzle over sorbet and garnish with shaved coconut.
Mmmmmhhhh. No sugar added. The natural sweetness comes from the ripe bananas. A great low calorie treat, yet very creamy. It's amazing how the simplest foods can be so yummy.
Enjoy during a hot summer day.