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Banoffee

Do you know the Banoffee? It's a very generous English pastry made with banana and caramel that you should try out urgently for a sweet moment.

Banoffee

Ingrédients

For 4 persons :
For the dough :
150 grams of Petit Lu
150 grams of Spéculoos
50 grams of butter
For the filling :
3 bananas
1 tin of 400 grams of sweetened condensed milk
25 cl of very cold liquid cream
cocoa powder

Présentation

1Prepare the biscuit: melt the butter. Blend Petit Lu and Speculoos until powdery, then add the butter. Spread the mixture in the bottom of a round springform pan and refrigerate for 1 hour.
2Open the tin of condensed milk and place it in a pan of simmering water: the water should reach 2/3 of the tin. Leave to cook for about 30 minutes, until the milk thickens slightly and becomes quite golden, "toffee" colour. Stir every 5 minutes.
3Remove the pastry base from the refrigerator. Cut the bananas into thick slices and place them on the pastry. Pour in the caramelised milk.
4Whip the cream until it thickens and pour it over the bananas and the caramelised milk. Set aside in the refrigerator for about 3 hours.
5Sprinkle the cream with cocoa powder and remove the banoffee from the mould. Serve immediately.

CAVAVIN suggests a Black Magic rum to accompany the banoffee for a surprising association!

Its crunchy speculoos base, its ripe bananas (why not flambéed with rum), its unctuous salted butter caramel, its whipped cream and its chocolate shavings will accentuate the greediness of Black Magic.

Recipe credits : https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Mon-super-banoffee-2258640

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