A new twist on the classic British dessert – Banoffee. Got to admit this is one of those desserts that is extremely sweet and a large portion can be a bit too much sometimes, unless of course you have a really sweet tooth. With toffee/Dulce de leche, and bananas being the heart of this dessert, this one does get a bit heavy. I’ve made banoffee a couple of times before, sometimes like an open pie, a cheesecake and banoffee tarts and guests almost always couldn’t finish a portion. Since I do love the dessert I thought I’d give it one more go before writing it off , n hey guess what ! It worked ! Banoffee Verriens in little shot glasses. No extra trimmings, no tart shells nor cheesecake bases to make it heavy. Just the real deal in small portions. Very satisfying … I’d say this one is a keeper.
Toffee/Dulce de leche is sweetened condensed reduced till it thickens. I usually just boil a can of sweetened condensed milk for about 2-3 hrs over a medium flame, with the water covering the can at all times, but this time I did a cheats version and it helped. I boiled the can for an hour , opened it, and poured it out in a nonstick saucepan, and cooked it again, stirring continuously till it thickened. Now I’m guessing the next time, I’ll just skip the boiling altogether n try cooking it straightaway. Since this is just 3 shot glasses of dessert, the ingredients requires are really small. The smallest can I could get my hands was 225gms, and there was some left over … always an excuse to make more again
- 3 digestive biscuits
- 100 ml unsweetened whipped cream
- 2 small bananas
- roughly 6 – 8 tablespoons of dulce de leche
Crush the biscuits in the dry grinder to get an even smooth texture. Slice the banana into thin slices and dip them in lightly salted water and pat them dry. This will prevent them from going dark, and retain their colour. Now simply layer them, starting biscuit first, then the dulce de leche, topped whipped cream then with bananas ( mine kinda sunk in the cream and hence not showing. If you like them all to show, wait till the cream sets, then start over ) and repeat the layers again.