A classic. Based largely on this recipe:
100g butter, melted
250g digestive biscuits (I've used biscuits sablés in France)
400g tin of condensed milk—do not open the tin yet!
2-3 bananas, sliced up
300ml double cream, well whipped
100g chocolate, grated
Remove the label and as much of the glue as you can from the tin of condensed milk, then boil for around 2-3 hours. This will turn the condensed milk into caramel. If you can't wait for this long, you could probably buy a tin of caramel somewhere. Crush the biscuits or throw them into a food processor and pulse until crumbed, then mix well with the melted butter. Press into the bottom and sides a 23cm cake tin and put in the fridge to set. When the condensed milk is ready, leave it to cool for a bit, then spoon over the biscuit base, place the banana slices on top (you could also put the bananas down first and then the caramel—up to you), then finally top with the cream and sprinkle the grated chocolate over the top.
You might not want to eat anything too sweet for a while afterwards, but it's worth it.
100g butter, melted
250g digestive biscuits (I've used biscuits sablés in France)
400g tin of condensed milk—do not open the tin yet!
2-3 bananas, sliced up
300ml double cream, well whipped
100g chocolate, grated
Remove the label and as much of the glue as you can from the tin of condensed milk, then boil for around 2-3 hours. This will turn the condensed milk into caramel. If you can't wait for this long, you could probably buy a tin of caramel somewhere. Crush the biscuits or throw them into a food processor and pulse until crumbed, then mix well with the melted butter. Press into the bottom and sides a 23cm cake tin and put in the fridge to set. When the condensed milk is ready, leave it to cool for a bit, then spoon over the biscuit base, place the banana slices on top (you could also put the bananas down first and then the caramel—up to you), then finally top with the cream and sprinkle the grated chocolate over the top.
You might not want to eat anything too sweet for a while afterwards, but it's worth it.
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