Banana Napoleon With Rum Cream

Recipe Ingredients

6		Store bought puff pastry - each 3" by 4"
1 cup	237ml	Heavy (whipping) cream
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	Dark rum - (to 2)
4 tablespoons	60ml	Bananas - (to 5) (medium)
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Orange juice
1 cup	237ml	Store-bought caramel sauce

Recipe Instructions

Preheat the oven to 350 degrees. Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.

Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form. Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.

Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1B70) - from the TV FOOD NETWORK"

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