Banoffee Heart

You can never go wrong with anything Banoffee related. If you’re looking to woo a special somebody or would like to please your loved one, try this deliciously sinful Banoffee Heart desert. This recipe was first published in Flavours magazine.

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Ingredients
Base
Caramel
Ganache
Chantilly
Servings:
Units:
Instructions
To make base
  1. Arrange crushed cookies in a nonstick heart-shaped mould. Pour melted margarine over, cover with banana and refrigerate.
To make caramel
  1. Place a saucepan over high heat, sprinkle sugar into it and cook until golden. Remove from heat and stir in margarine. Add cream and boil for 5 minutes. Pour over bananas and refrigerate.
To make ganache
  1. In a saucepan, boil cream on high heat and then pour onto chocolate and margarine in a mixing bowl. Stir till smooth, then pour onto caramel. Spread evenly and chill.
To make chantilly and finish
  1. Freeze a mixing bowl, combine cold whipping cream and icing sugar and whisk until stiff peaks. Pipe onto the ganache and dust with cocoa.

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