Recipe Description
You can never go wrong with anything Banoffee related. If you’re looking to woo a special somebody or would like to please your loved one, try this deliciously sinful Banoffee Heart desert. This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Base
- 180g digestive cookies, crushed
- 40g melted margarine
- 2 bananas, sliced
- Caramel
- 50g caster sugar
- 50g unsalted margarine, room temperature
- 100ml UHT cream
- Ganache
- 125g dark chocolate
- 3tsp unsalted margarine, room temperature
- 100ml UHT cream
- Chantilly
- 300ml UHT whipping cream
- 50g icing sugar
- cocoa powder, for dusting
Instructions
- Arrange crushed cookies in a nonstick heart-shaped mould. Pour melted margarine over, cover with banana and refrigerate.
- Place a saucepan over high heat, sprinkle sugar into it and cook until golden. Remove from heat and stir in margarine. Add cream and boil for 5 minutes. Pour over bananas and refrigerate.
- In a saucepan, boil cream on high heat and then pour onto chocolate and margarine in a mixing bowl. Stir till smooth, then pour onto caramel. Spread evenly and chill.
- Freeze a mixing bowl, combine cold whipping cream and icing sugar and whisk until stiff peaks. Pipe onto the ganache and dust with cocoa.
Base
Caramel
Ganache
Chantilly
