Easy Banoffee

Ingredients:

300 gr ground Digestive Biscuits

120 gr unsalted butter

2 cans (397 gr each) sweetened condensed milk

1 tsp vanilla extract

500 gr pealed, quartered banana

Demerara sugar, as needed

500 ml Fresh cream

10 ml confectioner’s sugar

Cocoa, as needed

Pinch of Salt

Start By cooking the Dulce de Leche, do that by filling a sauce pan with water, adding the sealed milk cans in and bring the water to a simmer. Continue Simmering for 3 hours at 80 degrees Celsius.

While the Dulce de Leche is preparing itself, in a pan over medium heat, add the butter, let it melt, and add the ground cookies. Continue cooking over medium heat while continuously stirring for another minute. Spread the cookie mixture in a round spring form (20 cm diameter), as shown in the picture, let it cool and refrigerate.

Place the banana quarters on a stainless steel tray and sprinkle with enough demerara sugar to cover their tops. Then, using a blow torch, caramelize the sugar.

In a Bowl, add the Fresh cream and the confectioner’s sugar, and whisk until it thickens enough to use as a topping for the banoffee.

In a sauce pan over medium-low heat, add the cooked condensed milk with the vanilla and the salt, and cook for about a minute. Spread the caramel on the cookie base and refrigerate for 30 minutes.