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Banoffee Pie is a creamy banana delicacy provided it is served oven fresh. Chef Sachin Sehgal of Marbella's, Tivoli Garden Hotel, does a wonderful job of this dessert favourite as he serves it with a dash of liquid chocolate.
He simplifies the recipe so that you can try it out at home.
He simplifies the recipe so that you can try it out at home.
Banoffee Pie
Ingredients
Readymade cracker pie crust or digestive biscuits crust
3 bananas
1 can sweetened condensed milk
Hot chocolate powder or cocoa, for dusting
300 ml cream
Method:
Place the unopened can of condensed milk in a saucepan and cover it with water. Bring the water to a boil then lower the flame and let the can boil covered for about 2.5 to 3 hours.
Don't ever let the saucepan boil dry, keep a check and add water if essential. Remove the can and wait for few minutes. Now open it, the condensed milk will look like creamy brown caramel.
Stir the caramel in the can with the fork to eliminate lumps. Pour into your pie crust and let it cool, now place it into the refrigerator until cold.
Cut bananas into thin pieces and lay them on the top of the toffee filling. Now whip the cream and spread it over bananas.
Finally, dust the cocoa or hot chocolate powder on the top.
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