Difficulty: * (if you buy most of ingredient already made)
Difficulty: ** (from scratch)
I must say I love Banoffee pie!!! I tasted it for the first time when I moved to England, it is brilliant!!! So this dessert is your salvation for the Christmas time, if you don't know what to do for dessert and you don't have a lot of time or budget here is the solution.
4-6 portions
Base:
300 g Digestive cookies
200 g butter
You can set the banoffee in any type of container pie shape, square, round.
In a food processor grind the cookies until powder, melt the butter. Place the powdered cookies in a bowl and pour the melted butter and mix with your hands until well combine. Pack down the base at the base of the mould desired.
Easy alternative: Instead of digestive you can buy a tart case already baked and ready to be served.
Chocolate ganache:
300 g Dark Chocolate
300 g Cream
Use a good dark Chocolate, can be over 64% to 70% of cacao solids or coverture Chocolate. Chop roughly the chocolate, and place the chocolate in a bowl; bring to a boil the cream and pour over the chocolate, with a spoon stir at the centre clockwise until at the centre you can see the chocolate starts to melt and you see how it starts looking shiny, then you can start stirring always clockwise more off the centre in slow motion until the whole mix has turn melted and shiny. Pour over the digestive base and let it set in the fridge for one hour.
Easy alternative: Buy chocolate frosting ready to spread. Place it on top of the digestive and spread about one to two cm of thickness.
Vanilla Chantilly:
300 g double Cream
50 g sugar
1/2 Vanilla pod
Split in half the Vanilla pod and scrap off the seeds, place them in a bowl with the cream and sugar, whip by hand, electric whisk or a mixing machine with whisk appliance until is firm, careful not to over whip or it can turn into grainy or butter.
For this is there is not an easy alternative, already whip aerosol containers, the cream doesn't really last stiff or sets, it will just melt and doesn't have a creamy and richness of freshly whipped.
Toffee Sauce:
100 g sugar
200 g cream
50 g butter
In a clean pan 10 times bigger of the amount of sugar, place the sugar at medium heat bring the sugar until a light caramel colour, add the cream and stir gently with a wooden spoon and bring it to a boil, turn the heat off add the butter and stir until the butter has melted. Cool it down.
Easy alternative: Buy toffee sauce already made.
To assemble:
2 fresh bananas
Slice finely the bananas and place them on top of the chocolate already set in fan motion. Pipe the cream on top and drizzle the toffee sauce, for an over the top, make some chocolate shavings. Use a peeler and literately shave the chocolate lengthwise, and just sprinkle them on top.
Set it for about 1 hour before cutting, but most important Enjoy!
Difficulty: ** (from scratch)
I must say I love Banoffee pie!!! I tasted it for the first time when I moved to England, it is brilliant!!! So this dessert is your salvation for the Christmas time, if you don't know what to do for dessert and you don't have a lot of time or budget here is the solution.
4-6 portions
Base:
300 g Digestive cookies
200 g butter
You can set the banoffee in any type of container pie shape, square, round.
In a food processor grind the cookies until powder, melt the butter. Place the powdered cookies in a bowl and pour the melted butter and mix with your hands until well combine. Pack down the base at the base of the mould desired.
Easy alternative: Instead of digestive you can buy a tart case already baked and ready to be served.
Chocolate ganache:
300 g Dark Chocolate
300 g Cream
Use a good dark Chocolate, can be over 64% to 70% of cacao solids or coverture Chocolate. Chop roughly the chocolate, and place the chocolate in a bowl; bring to a boil the cream and pour over the chocolate, with a spoon stir at the centre clockwise until at the centre you can see the chocolate starts to melt and you see how it starts looking shiny, then you can start stirring always clockwise more off the centre in slow motion until the whole mix has turn melted and shiny. Pour over the digestive base and let it set in the fridge for one hour.
Easy alternative: Buy chocolate frosting ready to spread. Place it on top of the digestive and spread about one to two cm of thickness.
Vanilla Chantilly:
300 g double Cream
50 g sugar
1/2 Vanilla pod
Split in half the Vanilla pod and scrap off the seeds, place them in a bowl with the cream and sugar, whip by hand, electric whisk or a mixing machine with whisk appliance until is firm, careful not to over whip or it can turn into grainy or butter.
For this is there is not an easy alternative, already whip aerosol containers, the cream doesn't really last stiff or sets, it will just melt and doesn't have a creamy and richness of freshly whipped.
Toffee Sauce:
100 g sugar
200 g cream
50 g butter
In a clean pan 10 times bigger of the amount of sugar, place the sugar at medium heat bring the sugar until a light caramel colour, add the cream and stir gently with a wooden spoon and bring it to a boil, turn the heat off add the butter and stir until the butter has melted. Cool it down.
Easy alternative: Buy toffee sauce already made.
To assemble:
2 fresh bananas
Slice finely the bananas and place them on top of the chocolate already set in fan motion. Pipe the cream on top and drizzle the toffee sauce, for an over the top, make some chocolate shavings. Use a peeler and literately shave the chocolate lengthwise, and just sprinkle them on top.
Set it for about 1 hour before cutting, but most important Enjoy!
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