Here is a sneak peek of a recipe from one of our latest cook books – The Hirsch’s Demo’s”Do’s and Dont’s”
Who doesn’t love this combination? Banana and caramel when paired up this becomes a winner of a dessert. It is relatively quick to make this dessert; it does not use many ingredients, therefore is excellent to whip up for those unexpected dinner guests. This recipe serves 6-8.
- 1 packet Tennis biscuits
- 125 g melted butter or margarine (125 ml)
- 1 x 397 g tin caramelized condensed milk
- 2 – 3 bananas, not overripe
- Juice of 1 lemon
- 250 ml cream or low-fat cream
- 1 small Flake chocolate bar
- Crush Tennis biscuits using a mini chopper or food processor. Add in melted butter and pulse to mix well.
- Press into a 20 – 22 cm pie plate, working up the sides and on the base to form a secure shell. Chill for 15 minutes.
- Spread the tin of caramelized condensed milk over base.
- Peel and slice bananas; toss in lemon juice and arrange over caramel.
- Whip cream with a small electric hand beater until peaks form; spread over bananas to cover and top with a crushed Flakie or sieve over a little powdered cocoa.
Tips and tricks:
- Place un-skinned bananas in a large bowl. Pour boiling water over and wait one minute. The skins turn black; remove from water and cool down before peeling. This will stop bananas from discoloring.
- If presentation is key for you place the crushed biscuits into small jars or glasses or cups then add top with condensed milk and bananas and finish off with whipped cream.