Adapted from swapnascuisine.com
Banoffee Pie, an English dessert it is one of the quick and easiest desserts to make. The delicious blend of rich caramel, banana and fresh cream is simply mind blowing. I made this recently for a party and it was amazing. Infact we loved this combination so much and I am sure you all will love this desert as much as I did J
It looks as though its very diffcult to make but I tell you no its very simple a bit of time consuming thats all.
It looks as though its very diffcult to make but I tell you no its very simple a bit of time consuming thats all.
Dulce de Leche - 1 can (400gm) (refer to my recipe below)Bananas-4nos, large
Whipped Cream-1 1/2 cups
Ginger biscuits I used / Marie biscuit-200gms
Butter-100gms ¼ tsp cinnamon powder (optional)
Grated chocolate or Cocoa powder to decorate
Method:
How I assembled in a dish and as well as in a glass
To make biscuit base mix melted butter and powdered biscuit. Line a pie dish with this mixture and keep it in the fridge for some time, I did it this way. (For a crunchy biscuit base you can bake this for 10 minutes at 160C.)
Open the cooled can of condensed milk, which will have turned to toffee. Spread this over the layer of biscuit.
Alternatively you can make this way with fresh milk but you will have to spend a long time stirring and you need to be there:
4 cups whole milk 3/4 cup granulated white sugar 2 tablespoons light corn syrup 1/2 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon pure vanilla extract
Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60 minutes). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary just for the rolling boil. The more you cook the Dulce de Leche, the thicker and more caramel colored it will become. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) it is ready.
Remove from heat and strain, if necessary. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month.
How can you use this Dulce the Leche :
Whipped Cream-1 1/2 cups
Ginger biscuits I used / Marie biscuit-200gms
Butter-100gms ¼ tsp cinnamon powder (optional)
Grated chocolate or Cocoa powder to decorate
Method:
· Mix melted butter and powdered biscuit. Line a pie dish with this mixture and keep it in the fridge for some time. (For a crunchy biscuit base you can bake this for 10 minutes at 160oC.
· Open the cooled can of Dulce de Leche and spread this over the layer of biscuit.
· Peel and thinly slice the bananas, and arrange in a layer over the toffee.
· Whip the cream until thick and stiff and spread over the bananas.
· Finally, decorate with grated chocolate or dust the cocoa powder or cinnamon powder on top using a sieve.
How I assembled in a dish and as well as in a glass
To make biscuit base mix melted butter and powdered biscuit. Line a pie dish with this mixture and keep it in the fridge for some time, I did it this way. (For a crunchy biscuit base you can bake this for 10 minutes at 160C.)
Peel and thinly slice the bananas, and arrange in a layer over the toffee
Whip the cream until stiff (I have not added sugar). Spread cream over the banana layer or do as I have decorated the cream with a star nozzle. Finally dust some coco powder
Dont wait just enjoy this delicious desert....I am sure everyone will love this.
Latha
Lets make the Dulce the leche
To make Dulce the Leche put the can of condensed milk, unopened, in a large pot, cover with water, bring to boiling point and continue boiling for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. After 3 hours remove the can from water and let it cool completely.
I made 2 cans at a time. It will last for 3 months when unopened.
Alternatively you can make this way with fresh milk but you will have to spend a long time stirring and you need to be there:
4 cups whole milk 3/4 cup granulated white sugar 2 tablespoons light corn syrup 1/2 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon pure vanilla extract
Put the milk, sugar, corn syrup, baking soda and salt in a large pot. Allow it boil at medium-high heat. As soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to back heat.)
Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60 minutes). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary just for the rolling boil. The more you cook the Dulce de Leche, the thicker and more caramel colored it will become. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) it is ready.
Remove from heat and strain, if necessary. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month.
How can you use this Dulce the Leche :
You can use this on the ice cream toppings, bread spreads, cake pops, top of doughnuts, cup cakes, make caramel popcorn, cake frosting, cheese cake and even as flavored coffee and the list is endless and you can make it to your own imaginations and creativity. I just loved this caramel toffee taste and indeed divine J
Latha
Latha
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