Thursday, November 4, 2010

banoffee pie

while watching jamie again, he did this easy banoffee pie. what's in banoffee pie? toffee, banana and whipped cream. yum!

who said i couldn't find good food in england? i'm just thankful i found jamie! it is a learning experience as i try to figure out what things are, but i enjoy it.

here's the recipe below. (the measurements are in metric so you'll have to convert for those in the US.)

  • 4 heaped tbsp golden caster sugar (basically regular sugar)
  • 4 ripe bananas
  • 100ml semi-skimmed milk
  • 1 pre-made sweet pastry case (approx. 200g) (pre-made pastry shell)
  • 300ml double cream (whipping cream)
  • 1 tbsp Camp coffee (i skipped this ingredient.)
  • 1 x 100g bar of good-quality dark chocolate (70 per cent cocoa solids), to serve

Put a medium frying pan on a high heat. Put 4 heaped tablespoons of golden caster sugar into the frying pan and shake the pan to spread it around. Let it melt while you peel 2 of the bananas and blitz them with 100ml of milk in a liquidizer until you have a smoothie consistency.

Carefully tilt the frying pan to help dissolve all the sugar. Once bubbling and golden, pour in the banana mixture. Do not touch anything in the pan - caramel is very hot and can burn badly. Keep stirring constantly, so it doesn’t catch, for 1 to 2 minutes, until dark and golden, then pour into the pastry case. Spoon and spread it around evenly, then carefully slide the pastry case on to a platter and put it into the freezer to cool down for a few minutes.

In a large bowl, whip the double cream with a balloon whisk until fairly thick. Lightly fold through 1 tablespoon of Camp coffee to get a marbled effect. Peel and finely slice your 2 remaining bananas at an angle. Get your filled base out of the freezer and top with slices of banana. Use a spatula to tip the cream on top of the pie. Scrape over a little dark chocolate and pop back into the freezer until ready to serve.

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