The delicious English banoffee made by our favorite Chef Carolina Doritis, with the Wise Greece products will definitely surprise you!…
Ingredients:
For the pie base:
220gr Orange cookies by CHIO
60gr unsalted butter
Pinch of cinnamon
For the toffee layer
397gr sweetened condensed milk
70gr butter
70gr brown sugar (demerara)
Pinch of salt
½ tsp vanilla
For the whipped cream
330ml heavy cream
2tsp powdered sugar
1tsp vanilla
4-5 small bananas
To garnish:
Cocoa powder
Essential equipment: A 20cm round spring-form tin lines with cling film.
Method:
For the pie base:
Place cookies in a food processor and pulse into crumbs. Place butter in a small saucepan and melt over low heat (or melt in microwave).
Place crushed cookies, cinnamon and melted butter into a bowl, and mix until combined. Empty into the prepared tin and press firmly into the bottom of the pan.
Chill for 20 minutes.
For the toffee layer:
Meanwhile, place 70gr butter and brown sugar into a heavy based, medium sized, non-stick saucepan, over a low heat. Stir constantly until sugar dissolves. Add in the condensed milk, the vanilla, and pinch of salt, and bring to simmer, stirring constantly for about 2-3 minutes (to prevent it from burning), until it thickens.
Pour the caramel into the tin, spreading it evenly over the base. Chill in the fridge for at least 1hr.
For the whipped cream:
Using a stand or hand held mixer, whip cream with sugar and vanilla until soft peaks form.
Carefully remove the pie (base and caramel layer) from the pan and place onto a platter. Peel and slice the bananas and arrange on top of the caramel layer. Pipe (or spoon) the whipped cream over the bananas. Dust with cocoa powder and serve.
