Banoffee Pie

Banoffee Pie (photo. Rochelle Seator)

Serves 8

When I first stepped into a professional kitchen, back in 1996, the Banoffee Pie was the first thing I ever made.  I love it and this is my version of that same dessert. The biscuit base mixture can be made into cookies – just cook for 8-10 minutes instead.

Ingredients:

Bold = available at Hams & Bacon.

FOR THE CHOCOLATE, MILO & PEANUT BUTTER BISCUIT BASE:

225g butter

175g brown sugar

100g caster sugar

2 eggs, beaten

100g peanut butter

50g Milo

350g plain flour

1 teaspoon baking powder

1 teaspoon baking (bicarbonate) soda

pinch salt

150g dark (around 67%) chocolate, chopped

FOR THE BANANA AND MARSCAPONE MOUSSE:

9 over-ripe bananas

100g icing sugar

50g cream

2 leaves gelatine

750g marscapone

200g cream, semi whipped

FOR THE CARAMEL SAUCE:

1 tin (400g) sweetened condensed milk

FOR THE ITALIAN MERINGUE:

400g caster sugar

400mL water

8 egg whites

FOR THE STRAWBERRY BALSAMIC WITH BRUNOISE BANANA:

2 bananas

3 tablespoons strawberry balsamic vinegar (I use Lirah)

Method: 

FOR THE CHOCOLATE, MILO & PEANUT BUTTER BISCUIT BASE:

Pre-heat the oven to 170°C.

Cream the butter and sugars together.

Add eggs and stir. Then add peanut butter, milo, flour, baking powder, soda and salt.

Fold in the chocolate pieces.

Make into 3 squares and cool in refrigerator until slightly firm.

Roll out between baking paper to 5mm thickness and bake 10-15 minutes.

FOR THE BANANA AND MARSCAPONE MOUSSE:

Blend the banana and icing sugar together in a food processor or thermomix until smooth.

Gently heat the cream to a simmer, add the gelatine leaves and allow them to dissolve, then fold into the banana mixture.

Adding a little at a time, fold in the marscapone and whipped cream.

Set in a container in the fridge until firm.

FOR THE CARAMEL SAUCE:

Place the tin of milk into a pot of hot water and bring to the boil.

Reduce heat to medium heat and simmer for 2.5 hours (check the water and top up from time to time as needed).

Remove the tin from the pot with tongs and allow to cool.

Open the tin and pour contents into a bowl.

Whisk until smooth. You may need to add a little hot water to get a sauce consistency.

FOR THE ITALIAN MERINGUE:

Have a piping bag with a hole the size of a 5c piece ready before you start.

Place sugar and water into a pot and gently heat to dissolve sugar.Using a thermometer, heat until the temperature reaches 115°.

In a bowl, whisk the egg whites into soft peaks. Pour in the sugar syrup once it has reached 121 degrees.

Beat until the mixture has cooled and reached room temperature.

FOR THE STRAWBERRY BALSAMIC WITH BRUNOISE BANANA:

Dice 2 bananas into 0.5 cm pieces.

Mix with strawberry balsamic until well coated, ensuring there is a little balsamic left over to dress bowl.

TO SERVE:

Crumble the biscuit base into bowls for each person.

Place 2tbsp of the banana/ balsamic mixture on top.

With a hot spoon, place a quenelle (or a dollop!) of the banana marscapone mousse on top.

Drizzle some caramel sauce over the mousse.
Pipe some meringue onto the mousse and using a blow torch, scorch the top of the meringue. Dig in!