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.

Print Recipe
Print Recipe
Ingredients
Base
Caramel
Ganache
Chantilly
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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