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banoffee pie with walnut

Banoffee Pie with walnut

By Roger Hickman
Visit www.rogerhickmansrestaurant.com

Serves 4

225g of plain flour
110g of butter
755g of caster sugar
1 egg
1x 400g tin of condensed milk
20g of glucose
4g of Maldon sea salt
835ml of double cream
2 leaves of gelatine, softened
5 ripe bananas
200ml of milk
50ml of Malibu
dried banana chips
200g of mascarpone
1tsp of vanilla extract
100g of icing sugar
a handful of walnuts
1 litre of banana purée

METHOD

For the pastry
Cut the butter into small knobs, then rub in the flour and 80g of sugar until it resembles breadcrumbs. Add the egg, and knead until it comes together. Wrap in Cling Film and refrigerate for an hour. Roll out to the thickness of a 50p coin, line 4 individual tart cases, leaving an overlap on the top, and return to the fridge to rest for 20 minutes. Line with parchment paper, fill with baking beans, and bake at 180°C for 7 minutes. Remove from the oven, take out the beans and parchment paper, and return to the oven for a further 3 minutes. Allow to cool.

For the toffee
Boil the tin of condensed milk (unopened) very gently for 4-5 hours. Now run it under cold water for at least 10 minutes – if it is still hot when you open it, you risk burning yourself. Carefully open, pour out the contents into a bowl and whip until smooth. Divide this between the 4 pastry cases.

For the caramel cream
Put 250g sugar, the glucose and the salt into a pan and heat until you have a dark caramel. Remove from the heat. Now add 300ml cream – be careful, it will bubble up and may spit. Whisk briskly, then add softened gelatine leaves, and cool in the fridge until it has a thick, syrupy consistency. Whisk 285ml cream to soft peaks, and then fold the caramel mix into the cream. Put a layer of this on the toffee layer in the pastry cases.

For the mascarpone cream
Mix the mascarpone, 250ml of the cream, vanilla extract and the icing sugar in a bowl, and whisk to soft peaks. Pipe this on top of the caramel cream.

For the banana purée
Take four ripe bananas, pierce the skin, and roast in the oven at 180°C for 20 minutes. Allow to cool, then scoop out the flesh. Add the milk, 125g of sugar and the Malibu, and blitz in a food processor.  Allow to cool, and then garnish the pies with this purée.

Now garnish the pies with dried banana chips, slices of banana caramelised in a little sugar, and walnuts – after you have roasted them in the oven at 180°C for 5-10 minutes.

For the banana sorbet
Dissolve 300g of sugar in 200ml of water, boil, and then add to the litre of banana purée. Chill, and then churn in an ice-cream machine. Serve a scoop (or quenelle if you are feeling cheffy) on top of each pie.

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