Flambéed Bananas with Vanilla Ice Cream

For flambé bananas, peel the bananas and cut in half lengthwise. Heat half the butter in a frying pan and fry the bananas vigorously on both sides, then remove from the heat.

In another pan, heat the remaining butter, add orange zest and sugar and let it caramelize slightly.

Add orange and lime juice and let the resulting sauce boil down for about 3 minutes. Turn off the heat.

Add the Grand Marnier, hold the pan at a slight angle and ignite the sauce on the edge of the pan with a lighter.

Cover with a pan lid or large flat plate until the flame is extinguished. Immediately add the bananas to the sauce with the butter, heat again briefly.

Meanwhile, place 1 ball of vanilla ice cream on each dessert plate.

Add the flambéed bananas to the ice cream balls, cover with the sauce and garnish with mint leaves, serve and enjoy.

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