In French the word “Parfait” means “Perfect” or “Flawless”, an absolute fit for the topic of my post today.
The Banoffee pie is an irresistible dessert with layers of all things naughty and nice. For those who don’t know (I doubt that there is many), the heavenly combination of Banana and Toffee is what makes the Banoffee, once placed over a cookie crust – you get a pie. Serve it in layers in a cup and top with whipped cream and you get a parfait!!!
This has to be one of the easiest yet fanciest party dessert to make and assemble. Since the main part of this dish is mostly the assembly of ingredients, it is perfect to involve kids.
So the main ingredient, being the toffee is commonly known as Dulche de leche, which is available in ready cans in some countries, unfortunately not in Thailand. But it is surprisingly easy to make at home. All that you would need is an unopened can of condensed milk. Submerge this can in a pot filled with water (over the top of the can). Bring the water to a boil then quickly set on low and simmer for 3 hours. The only catch is to pay full attention to the can and make sure that it is fully submerged in water at all times to avoid any kitchen hazards.
For the bananas, most recipes would just place cut slices in between but I like to cook them in butter and cinnamon for an additional punch of spice to the dessert. You can choose any of the two methods.
The base of the parfait is simply a layer of crushed cookie. These are available in ready sachets at any baking supplies store however if you can’t find it you can use your favourite plain cookies (no cream, no nuts). Put a heap of cookie into a good quality zip pouch. Use a rolling pin to crush them to bits.
The whip cream and some chocolate shaving or chocolate chip can be added on for some fun in flavour & presentation.
If you have a party coming up (or even a picnic) here is a no brainer dessert you can start on right away…
Ingredients: – (10-12, 4o.z. cups)
- 1 condensed milk tin (388gms)
- 1 packet crushed cookie (500gms)
- 6 just ripe bananas
- 1 whip cream tin
- 1 tbsp ground cinnamon
- 1 dark chocolate bar
- ½ tbsp butter
For the toffee :
- Remove the label from the condensed milk can.
- Submerge the unopened can in a pot full of water.
- Bring the water to a boil and instantly turn to low. Simmer for 3 hours (The can needs to be submerged fully at all times)
- After 3 hours, bring the can out of the pot and let cook for about 15minutes before opening it.
- Once cool, flip the liquid caramel from the cans into a bowl and put in the fridge.
For the bananas :
If you want to cook the bananas as I did ;
- Peel and cut the bananas into small but thick pieces.
- In a heated pan, add half a tablespoon of butter, 1 tbsp brown sugar and 1 teaspoon of ground cinnamon. Mix all the ingredients well.
- Add the bananas to this and cook for 2 minutes.
- Put a tablespoonful of crushed cookies at the bottom of your serving cups.
- Top the bottom layer with a big spoonful of the toffee prepared.
- Place about 3-4 bananas over the toffee.
- Repeat steps 1,2 & 3 only if you have a tall glass. Else skip to step 5.
- Set in the refrigerator for a minimum of 2 hours.
- Right before serving, squeeze whip cream straight out of a tin at the top.
- Garnish with some chocolate shaving.
- Serve cold.