Somebody is home for the weekend, and keep looking for food to munch....lapo ehhhh...kalau tidak makan nasi kawah je ...So, we baked (me with the help of the girls) macarons and snow cheese cake too. Simpan dalam fridge to cool and boleh makan for dessert later.
BANOFFEE PIE
1 pie crust ~ I just used digestive biscuits and butter
2 bananas
100 ml milk
4 tbsp caster sugar
300 ml cream
1 tbsp coffee essence
2 bananas, extra
100 gm block of dark chocolate/ choc chips
1. Blend the 2 bananas with the milk until well combined and smooth.
2. In a pan, over high heat, melt the caster sugar. Don't stir it, just gently tilt as it melts to dark caramel color.
3. Add the banana milk mixture to the toffee. Stirring until the toffee melts back into the bananas.
4. Pour into the pie case and freeze for 20 minutes. (or just put it in the fridge if you do not need it within 30 minutes).
For the topping:
1. Whip the cream and then fold through the coffee essence so it leaves pretty swirls in the cream.
2. Slice the bananas and arrange over the pie filling, the spoon the cream over the top.
3. Scrape the chocolate block using a knife or a chcolate/cheese grater to make chocolate curls. Arrange over the top of the cream.
4. Ready to be served!
For the crust:
1. 150gm digestive biscuits ~ crushed
2. 65 gm butter ~ melted
3. Mix butter into the biscuits crumbs little by little until the crumbs really hold together.
4. Butter the bottom and sides of your pan/ dish.
5. Press mixture into pan, Bake for 10 minutes at 170C.
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