Recipe Description
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.
Recipe Ingredient
- Base
- 180g digestive cookies, crushed
- 40g melted margarine
- 2 bananas, sliced
- Caramel
- 50g caster sugar
- 50g unsalted margarine, room temperature
- 100ml UHT cream
- Ganache
- 125g dark chocolate
- 3tsp unsalted margarine, room temperature
- 100ml UHT cream
- Chantilly
- 300ml UHT whipping cream
- 50g icing sugar
- cocoa powder, for dusting
Instructions
- Arrange crushed cookies in a nonstick heart-shaped mould. Pour melted margarine over, cover with banana and refrigerate.
- 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.
- 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.
- Freeze a mixing bowl, combine cold whipping cream and icing sugar and whisk until stiff peaks. Pipe onto the ganache and dust with cocoa.
Base
Caramel
Ganache
Chantilly