Recipe: easy and balanced banoffee with dulce de leche – 07/21/2023 – Food

Crispy biscuit dough, dulce de leche, banana and whipped cream: this composition of only four elements is unlikely to displease the palate of those who can’t do without an after-lunch sweetie. It is no coincidence that banoffee (a combination of the words “banana” and “toffee”, and not coffee as many people think) even has houses specializing in the recipe.

The famous pie invented in the 70s by the English restaurant chef The Hungry Monk, however, is quite simple to prepare at home. The sweet version signed by the journalist and cooking teacher Juliana Ventura, who for years maintained the blog Aventura na Cozinha in this Sheet, it doesn’t even need to go in the oven. That’s because she only uses that traditional biscuit and butter mixture for the dough — the wet farofa can be molded into a pie crust and, after chilling, it’s perfect and crispy.

“Another big difference to most of the preparations we see is that I preferred not to use pure dulce de leche in the filling. It can be done, but I don’t like the very sweet taste. So, I created a very firm pastry cream with the addition of dulce de leche”, explains Ventura. “The good part is that it can be “adjusted” to the customer’s taste. You can use more or less dulce de leche or even just dulce de leche when assembling your pie. Less sweet palates, however, will particularly like this version, which does not scratch the throat.”

BANOFFEE PIE

Difficulty: Easy
Performance: 8 people

Ingredients

• 200 g cornstarch biscuits
• 100 g salted butter
• 4 small bananas
• 2 cups of milk (tea)
• 3 tablespoons cornstarch
• 2 yolks
• 300g of dulce de leche
• 2 teaspoons (coffee) vanilla extract
• 500g fresh cream
• 3 tablespoons of sugar
• Bittersweet chocolate shavings to finish

Way of doing

• Grind the cornstarch biscuits until it forms a flour.
• Mix with the melted butter until it becomes a thick farofa.
• Place in a tart pan with a removable base of about 30 cm in diameter and press the dough with your fingers covering the entire length of the pan.
• Let it freeze for an hour.
• In a saucepan, place the milk, cornstarch, egg yolks and a teaspoon of vanilla. Stir over low heat until it thickens and takes on the consistency of thick cream.
• Turn off the heat, add the dulce de leche and stir well.
• Cover the filling with cling film (which should touch the cream to prevent it from forming a crust) and let it cool.
• Take the dough out of the fridge and unmold carefully.
• Place the dulce de leche filling and arrange the sliced ​​bananas.
• Whip the cream, sugar and a teaspoon of vanilla in a mixer to make the whipped cream. It should be firm but fluffy.
• Cover the pie with whipped cream and finish with chocolate shavings.