super easy banoffee
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- 1 packet of cornstarch biscuits | 200 g
- Melted butter or margarine | 4 tablespoon
- Can of condensed milk girl or dulce de leche | 1 can(s)
- 4 bananas | 4 unit(s)
- 1 box of sour cream | 200 g
- 1 box of whipped cream or cream | 200 g
- Lemon | 1/2 unit(s)
- Cinnamon powder | to taste
- Place the whipped cream box in the freezer while you make the dulce de leche.
- Milk cream
Remove the paper from the can of condensed milk, even the glue, this avoids clogging the valve of your pressure cooker.
Place the closed can in the pressure cooker, cover with water, close the pot and let it cook for 25 minutes after pressure starts. Turn off the fire, wait for the pressure to release and remove the can with tweezers so you don't burn yourself. Let cool.
- pie base
Grind the cookies in a blender or food processor. Add the melted margarine and it will become an easy dough to cover the bottom and edge of the form.
Bake for +- 10min at 180°C.
Remove from the oven and let cool while you make the filling.
Place the dulce de leche from the can and the cream in the mixer. Beat for 3 min just to make it homogeneous and a less cloying dessert. If you love candy, you can just make pure dulce de leche. You can mix with a fouet too or even in a blender.
Cut the bananas into slices and squeeze the lemon over.
Whisk as described on the box. Don't beat too much so you don't miss the point and use a little cold water to remove the porosity.
Place the dulce de leche on the base.
Put the banana in slices.
Put the whipped cream.
Sprinkle ground cinnamon to decorate and add an extra touch.
Let it freeze for 1 hour.
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