Preparation time: 10 min
Cooking time: 35 min
Serves: 4
Ingredients:
4 bananas
2cl dark rum
25g dried cranberries
25g goji berries
25g muesli
5g pumpkin seeds
15g dried banana
Accessories:
Preparation:
1. Light your Kokko and bring the chamber temperature to 220°C, place your bananas on the half ceramic plate set up for indirect cooking on the kamado grill.
2. Cook the bananas for 25 minutes until they start to release their juices, then remove and let them rest on the plate for another 10 minutes.
3. Once the bananas are warm, split them in half and scoop out the flesh into a small bowl, mash with a fork, and add the rum.
4. Spoon this banana compote into small ramekins, sprinkle with cranberries, goji berries, muesli, pumpkin seeds, and dried banana, then return the ramekins to the grill for 8 minutes of direct cooking.
5. Serve straight from the fire, topped with a scoop of vanilla ice cream or a drizzle of caramel if you wish.
