For the candied lemon:
Pour the sugar and water in a pan. Add the lemon skin. Cook for 5 minutes.
For the chocolate sauce:
Melt the chocolate and butter in a bowl over a bain marie. Boil the cream in a pan, then whisk into the melted chocolate and butter mixture.
For the batter:
Mix all the ingredients in a bowl with a fork. It doesn’t have to be a smooth mixture. Dip the banana pieces in the batter and deep fry for 3 minutes.
Dust the bananas with icing sugar, garnish with the candied lemon peel and place on top of the banana leaf on a plate. Serve with the chocolate in a small dipping bowl on the side.
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