Wednesday, February 7, 2007
Banoffi Dessert
12 oz Uncooked Puff Pastry 1/2 tsp Instant Coffee Powder Sheets 1 tsp Superfine Sugar 27 oz Condensed Milk 1 Pinch Coffee Grounds, Fresh 1 1/2 Lb Bananas, Ripe, Firm 3/4 Pint Heavy Cream Immerse the UNOPENED cans of condensed milk in water in a deep kettle or saucepan. - The cans MUST be COMPLETELY covered with water. Cover. Bring to a boil. Boil for 5 hours, checking occasionally to make sure that the cans remain fully covered by boiling water - add water as needed. Remove the cans from the water. Let cool over night (at least 8 hours). Preheat the oven to 375 degrees. Lightly grease the (10“x1 1/2”) flan pan. Line with the puff pastry sheets. Prick the bottom with a fork in several places. Fill the pan with dry beans (to keep the crust from deforming). Bake until crisp. Remove the dry beans. Let cool. Open the cans of boiled condensed milk. Pour the contents into the baked crust. Peel and halve the bananas lengthwise. Lay the banana halves over the toffee (the boiled condensed milk). Add the instant coffee powder and the sugar to the cream. Whip until smooth. Spoon the cream over the contents of the pan. Sprinkle the ground coffee over. Serve. |
