- 250 g chocolate-filled cookies
- 100 g of butter
- 3 ripe but firm bananas
- 1 package (400 g) sweetened milk
- 1 tbsp unsweetened cocoa
- 300 ml cream (35% fat)
- chocolate shavings and crushed cookie filling
Implementation
For this biscuit banoffee pie, butter a 22 or 24 cm springform pan.
Beat the cream in the mixer, in a thick form and keep it in the refrigerator until serving.
Melt the butter in a saucepan over low heat and let it cool.
Crush the biscuits in the mixer and add the butter. Mix well. Pour the mixture into the mold and press it down well with a spoon. Freeze in the fridge to harden.
Pour the sweetened milk into a pot and after letting it boil over medium heat, turn it down even more. Simmer the sugar until it caramelizes and darkens slightly, taking on the color of milk candies.
Remove from the heat and sift in the cocoa and 1/2 cup of the heavy cream. Stir to combine the ingredients. Be careful, the milk should not darken too much when boiling, because when it cools it will harden a lot!
Peel and cut the bananas into thin slices. Layer them on the biscuit base, sprinkle with crushed filled biscuits and chocolate. Pour over the sugar and freeze the banoffee. When ready to serve, garnish with whipped cream, chocolate shavings and crushed cookies.