Banofee Pie

Ingredients list for Banofee Pie

• 1 medium Whipped Cream
• 1 cup Banana
• Banana compote
• 4 Banana
• 60 grams Butter
• 80 grams Brown sugar
• A pinch salt
• 1/4 teaspoon Cinnamon powder
• 1/4 teaspoon Nutmeg powder
• Toffee sauce
• 480 grams Castor sugar
• 280 grams Cream
• 350 grams Butter
• ½ cup (200 Milkmaid
• 1 tablespoon Liquid glucose
• 1 tablespoon Gelatin

Method

1. To make toffee sauce, caramelize castor sugar in a non-stick pan on medium heat.
2. To make banana compote, peel and roughly chop bananas. Heat butter in a non-stick pan, add brown sugar, chopped bananas, salt, cinnamon powder and nutmeg powder. Mix well and cook for 2-3 minutes. Remove from heat and cool to room temperature.
3. Drizzle little caramelized sugar on a silicon sheet in a criss-cross manner so that a mat forms. Set aside till set, use it for decoration.
4. Add cream to the remaining cooled caramelized sugar and put the pan on low heat. Mix well. Add butter and mix well.
5. Add Milkmaid and mix well. Switch off heat and add liquid glucose and gelatin. Transfer into a bowl, mix well and refrigerate for 1 hour or till set.
6. Place the pie crust on a worktop. Spread the toffee sauce evenly and top with banana compote and even it out. Refrigerate for 2 hours.
7. Put whipped cream in a piping bag fitted with a nozzle and pipe out cream on the pie crust to decorate it. Insert the sugar mat into the pie, cut into wedges and serve chilled.

Nutrition Info