Hello my hasty puddings-Its a lazy Sunday & I'm starting a new Feature at IBC it's called Sunday Food Fiesta.
Every Sunday I'll share a fun and easy recipe with all of you.No darlings fear not IBC is not turning into a food blog, but just when you need to convince your Dear Hubby why exactly you need, to have to,just gotta grab that zillionth eyeshadow or that new MAC lipstick from yet another Limited Edition collection, let's just say yummy food comes in handy :D
So today I'm sharing a recipe for one of my all time favorite dessert called Banoffee Pie-If you are wondering about the name. Well just imagine soft sticky toffee crumbly pastry base and whipped cream with a hint of banana and a sprinkling of chocolates. Yes stuff the dreams are made off.
Prep time- 2-3 hours
Cooking time 25 mins
Freezing time- 2 hours
Serves 4
What you'd need to make this yummy dessert
For the base
1 pack of digestive biscuits- I have used Mc Vities digestive biscuits
3 tablespoon melted Butter
For the filling
1 Can of condensed milk (I've used a Nestle Milkmaid can)
2 Ripe bananas
For the topping
200 grams fresh cream-I used Amul Fresh cream
1 teaspoon Vanilla Essence
2 tablespoon Icing sugar (vary as per your taste )
Few hours before you plan to make the banoffee pie put a closed can of condensed milk for boiling for about 2-3 hours. Make sure the can is completely submerged in water while it is being boiled.You can do this the previous evening and this stores well in the fridge for a few days.
Next Crumble the biscuits in a bowl, do not powder the biscuits too finely, coz we need a crumbly texture.
Melt the butter, you can do this in the microwave by heating the butter for 20-30 seconds.
Next add the melted butter to the crumbled biscuits and mix well.
Once the biscuit and butter mix is ready, use your hand to gently press it down on the bowl and create a base for the dessert.Put this in the freezer for next 20 mins
After the condensed milk can has boiled-carefully open the can & Voila you have your delicious toffee ready! This is super tasty on its own ;)
Take out the biscuit base we've prepared earlier and slather on the yummy toffee on the entire biscuit case, careful not to damage the biscuit base.Coat the entire biscuit base in the bowl.
Next slice up the bananas and arrange carefully on the entire toffee base.
Well this step is unnecessary but as I'm feeling truly decadent I slather on some more toffee on top of the bananas. Set this in the freezer while we move on to the next step.
In another bowl empty out the fresh cream and add a generous dash of vanilla extract. Add icing sugar to the mix and whisk it till the cream becomes nice and thick. Do not over whisk it else the cream will separate and form butter.
Lastly add the whipped cream on top of the banana toffee mix and set in the freezer.
Garnish with some grated chocolate, chocolate tuile or candied cherries and serve chilled.
what next? Time to dig in to this delicious dessert! Yummmm....
p.s.- this was my first time making this pie ;)
Every Sunday I'll share a fun and easy recipe with all of you.No darlings fear not IBC is not turning into a food blog, but just when you need to convince your Dear Hubby why exactly you need, to have to,just gotta grab that zillionth eyeshadow or that new MAC lipstick from yet another Limited Edition collection, let's just say yummy food comes in handy :D
So today I'm sharing a recipe for one of my all time favorite dessert called Banoffee Pie-If you are wondering about the name. Well just imagine soft sticky toffee crumbly pastry base and whipped cream with a hint of banana and a sprinkling of chocolates. Yes stuff the dreams are made off.
Prep time- 2-3 hours
Cooking time 25 mins
Freezing time- 2 hours
Serves 4
What you'd need to make this yummy dessert
For the base
1 pack of digestive biscuits- I have used Mc Vities digestive biscuits
3 tablespoon melted Butter
For the filling
1 Can of condensed milk (I've used a Nestle Milkmaid can)
2 Ripe bananas
For the topping
200 grams fresh cream-I used Amul Fresh cream
1 teaspoon Vanilla Essence
2 tablespoon Icing sugar (vary as per your taste )
Few hours before you plan to make the banoffee pie put a closed can of condensed milk for boiling for about 2-3 hours. Make sure the can is completely submerged in water while it is being boiled.You can do this the previous evening and this stores well in the fridge for a few days.
Next Crumble the biscuits in a bowl, do not powder the biscuits too finely, coz we need a crumbly texture.
Melt the butter, you can do this in the microwave by heating the butter for 20-30 seconds.
Next add the melted butter to the crumbled biscuits and mix well.
After the condensed milk can has boiled-carefully open the can & Voila you have your delicious toffee ready! This is super tasty on its own ;)
Take out the biscuit base we've prepared earlier and slather on the yummy toffee on the entire biscuit case, careful not to damage the biscuit base.Coat the entire biscuit base in the bowl.
Next slice up the bananas and arrange carefully on the entire toffee base.
Well this step is unnecessary but as I'm feeling truly decadent I slather on some more toffee on top of the bananas. Set this in the freezer while we move on to the next step.
In another bowl empty out the fresh cream and add a generous dash of vanilla extract. Add icing sugar to the mix and whisk it till the cream becomes nice and thick. Do not over whisk it else the cream will separate and form butter.
Lastly add the whipped cream on top of the banana toffee mix and set in the freezer.
Garnish with some grated chocolate, chocolate tuile or candied cherries and serve chilled.
p.s.- this was my first time making this pie ;)
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