My big daughter is on a diet, my husband too. I try to make less cakes or in small portions.
This pie I shared it with my friends around a small workshop culinary.
It was super good, a guaranteed addiction. The combination of these flavors always works just as well. Certainly caloric but it is not every day.
Ingredients for the Ganache:
180g dark chocolate
200ml coconut milk
The rest of the ingredients:
2 packets of dry biscuits of your choice about 250 g
60g melted butter
Salted butter caramel recipe HERE
200 ml liquid cream
2 tsp homemade vanilla sugar
Dark chocolate shavings
1- Place the biscuits in the thermomix bowl, add the butter and mix 10 sec/speed 5. Pour this mixture into the bottom of a removable pie pan, raising the edges a little.
2- Bake for 10 minutes, in the meantime put the chocolate in the bowl and spray by pressing the turbo function several times.
3- Add the coconut cream and program 4 min/50°C/speed 1. Add the butter cut into pieces, mix 15 sec/speed 4 and Reserve.
4- Take out the biscuit, leave chill then generously spread the caramel on top.
5- Cut the banana slices, sprinkle them with a little lemon juice to prevent oxidation.
6- Distribute the slices evenly over the caramel in the bottom of the biscuit, then pour the ganache, leveling the surface and leave to cool.
7- Put the cream in the bowl, insert whip and whip 1 3 minutes/speed 4, watching the cream set. Transfer whipped cream in a piping bag.
8- Make rosettes and decorate the pie as you wish, sprinkle the whipped cream with shavings of chocolate.
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