There are three things about cooking that I enjoy - the doing of it, the satisfaction of seeing the end product and the vicarious pleasure of having everyone else eat it with gusto.
What better way to start off the new year than with a luscious, sweet banoffee pie. Easily put together (after the toffee is made), it vanishes quicker than you can say 'Banof..'
- heavy cream, 1 cup
- sugar, 2-3 tbsp
- vanilla, 3/4 tsp
- condensed milk, 2 cans
- readymade graham pie crust, 1
- bananas, ripe, 3-4
- First, cover the two cans of condensed milk in a pan with boiling water and boil for two hours, topping up with fresh boiled water as needed. This is the easy, clean and miraculous way of making toffee
- The safer alternative (in case you have a dud can or are worried about one) is to open the cans and pour the cream into a baking receptacle, cover with foil and bake at 180C for an hour or till caramelized (you will know when the milk's colour has turned a caramel golden brown
- Then, assemble the pie: Slice the bananas directly onto the graham crust
- Once cool, open the cans of toffee and pour over the bananas
- Whip the cream till almost stiff, add vanilla and sugar, continue whipping till stiff
- Plop over the toffee and smooth it or decorate as you please
- For a final touch, grate some dark chocolate directly onto the cream
- Refrigerate till needed
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