This Banoffee Pie is seriously addictive, totally decadent and 99.3% guaranteed to make any person you prepare it for fall straight in love with you…
Time: 24 hours
Equipment: Baking tray, Baking paper, Electric mixer, Whisk, Plastic spatula, Saucepan, Piping bag, Fine sieve, Scissors, Oven, Knife, Muslin cloth, Mixing bowl, Blender, 6x glasses to serve the Banoffee pie in.
Coeur a la crème
1 can Nestle Top n fill caramel
30g dark chocolate
30g icing sugar
Add all ingredients together in a saucepan, bring to the boil stirring continuously. Whilst still hot, push the sauce through a fine sieve to remove any lumps then set aside to cool.
1 Tbs Glucose
1 tsp Bi carb soda
Place all ingredients together in a saucepan and bring to the boil. Prepare a try with baking paper to empty the honeycomb onto. Cook until you get a slight caramel colour. When at the desired colour, add the bi carb soda. The mixture will foam up and bubble. Empty the contents of the sauce pan onto the prepared tray ad set aside to cool.
30g White sugar
70g Plain flour
3g Cinnamon ground
45g Unsalted Butter
Add all ingredients in a mixing bowl. Butter should be at room temperature. Using a mixer or your hands combine the ingredients together, when combined the mixture should resemble a crumb. You then need to spread the mixture evenly onto a tray lined with baking paper and bake in the oven at 160 degrees until golden in colour, then set aside to cool.
Coeur a la Crème
150g marscapone cheese
1tsp vanilla paste
100g cream cheese at room temperature
125g caster sugar
250ml thickened cream
125g greek yogurt
Using the paddle in your mixer or you can use a hand beater and a bowl, beat vanilla, cream cheese and sugar until smooth.
DO NOT ADD ANYTHING ELSE UNTIL THESE ARE SMOOTH.
Add marscapone and again, beat until smooth. Repeat with yoghurt and cream.
Divide mix into four and hang using muslin cloth overnight.
Once you have prepared all of the sub recipes for the dish, you can begin to assemble the Banoffee pie, you can use as much or as little of each ingredient as you like. This dessert is best assembled just before serving. At The Charming Squire, we use a glass and make individual portions for this dessert, however it can be assembled directly onto a plate or as one large pie.
We start by putting a spoon of caramel in the bottom of the glass, we then pipe the Coeur a la crème mixture on top of the caramel, we then place some pieces of sliced banana into the Coeur a la crème and then drizzle some chocolate sauce over the top, its then followed by cinnamon crumb and smashed pieces of honeycomb. Finally we garnish the dessert with some cut baby shiso herb and popping candy.
• Don’t rush the Coeur a la crème it’s amazing when done well and needs time to hang
• Popping candy can be purchased in small amounts at candy shops
• You can add banana compound or essence with the pureed banana to the Coeur a la crème
• Baby Shiso Herb can be substituted by most baby herbs, often found at weekend farmers markets or good fruit shops can source this for you.
• Use good quality Chocolate and cocoa for the chocolate sauce
• Keep the chocolate sauce at room temperature to serve