Sunday, 31 January 2010
if you've been reading my blog from one post to another post, you'd notice that i like to write about foods i tasted from places I've been. maybe one of few reasons i love to baking is because i get the crave of those sweet treats i tried before and some times i just cant find the same one in jakarta nor indonesia. so the only way to re-create those is by baking them by my self, although the result not always satisfying.
and honestly, travelling is my number one passion, i loooove to travel here and there and fortunately i've been to many places, but that's a story for another post. so please do forgive me if i write a lot about my travel experiences :)
so what im going to write here is about this banoffee pie, banoffee pie is originally a british dessert, and if you've been to the great britain, you'll notice that their desserts are always always always too sweet. frankly i've never been to america where they always say that american treats are always way too sugary. CMIIW so i dont know whether the american treats/dessert are sweeter than the british's or not. but for me, OMG, british treats/desserts are way too sweet.
anyways, back to the banoffee pie.. this banoffee pie is OH-MY-GOD-THIS-IS-TOO-SWEET-SORRY-I-COULD-ONLY-EAT-ONE-SLICE kind of dessert, get what i mean?
maybe i should use my own toffee recipe and not by boiling a can of sweetened condensed milk.
i actually liked the combination of the crust, banana and whipped cream..seriously, the toffee ruined it all.
but this lead me to an idea to make banana cream pie, how about that?
aaaaand the rccipe..
banoffee pie adapted from bbc good food's
* 300g digestive biscuits
* 60g margarine , melted
* 397g tin Nestlé Carnation sweetened condensed milk
* 3 large bananas , sliced
* 350ml double cream
* 1 tbsp icing sugar
* 50g cocoa
before all: boil unopened tin of sweetened condensed milk and cover all with water for 3 hours, check regularly, you dont want the tin to be boiled dry, make sure its all covered with water, completely cool the tin before use
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. use the cocoa powder to decorate