Flambéed Bananas in Filo Baskets with French Vanilla Ice Cream

Filo Baskets
12 by 15 cm square sheets filo pastry, (cut from 3 large filo sheets)
50 grams unsalted butter, melted
Filling
4 large bananas
80 grams unsalted butter
50 ml aged dark rum
100 grams natural brown sugar
1 tub French vanilla ice cream

Filo Baskets

1. Preheat oven to 190°C, (374ºF or gas mark 5).
2. Place the filo squares under a dampened tea towel, remove three squares.
3. Place the first one onto a flat surface and brush with a little melted butter.
4. Top with the second and third, brushing each with melted butter – arrange so that the corners are like the face of a clock, each corner pointing to a number from 1 to 12.
5. Fit into an individual 7.5 cm metal tart tin or ramekin, prick the base with a fork.
6. Repeat with remainder.
7. Repeat for the other baskets, making four in all; transfer to a baking tray and bake in the centre of a preheated oven for 5 minutes, or until light golden colour and holding their shape.
8. Remove from the oven and lift the filo baskets out of the tins, place upside down on the baking sheet, cook for four minutes more, or until evenly brown.
9. Allow to cool on a wire rack.

Filling

10. Trim ends from the bananas, peel and cut in half lengthways.
11. When ready to serve, place a non stick frying pan large enough to hold the bananas in a single layer.
12. Add the butter, allow to melt then lay the bananas into the pan.
13. Gently fry for three minutes, turn and cook the second side after sprinkling with brown sugar.
14. When sugar turns to liquid around fruit, pour in the rum and flambé – allowing the flames to die down naturally – tip, do not pour in the rum from the bottle, transfer to a jug, protect your hands first, then pour into the pan.

To assemble

15. Place the baskets onto four dessert plate
16. Add a scoop of ice cream into each basket.
17. Top each with two halves of bananas, drizzle the rum syrup over the bananas and ice cream.
18. Serve immediately.