Preparation Time - 10 mins
Cook Time - 2 hours 10 mins
Number Of Servings - 6 - 8
Banana Toffee Verrine
Banana with anything else in a dessert is a heaven sent combination. The best example of this is the humble banana bread, which is easy for anyone to make and hits all the right flavour profiles for any occasion. Banoffee pie is another such dessert, with a delectable combination of bananas, dulce de leche i.e. caramelized milk, and whipped cream on a base of pie. Here we have a recipe for something a little less known - a banana toffee verrine.
This recipe is by Chef Gaurav Wadhwa, who is the founder of Theos, an artisanal French patisserie based in Delhi NCR. He studied hotel management in IHM Pusa and left a lucrative career in the Taj Group to start his own venture. He did this at the age of 22, and he never considered that to be too young - he believes that starting your own business when your passion is high is a great idea.
Verrine is a dish that is assembled in a glass container with many layers forming it. It can be made with any kind of ingredients, and can be sweet or savoury. The banana and toffee layers in this dessert makes it a perfect mix for anyone looking for the sweetness of caramel and banana. This makes for an easy dessert to make when entertaining guests, as it takes very little effort but brings the wow factor with the presentation and taste. So here you go, this is the recipe for Banana Toffee Verrine -
1. Mix the biscuit crumbs, 5 tbsp of powdered sugar & melted butter to make a crumbly mixture. You can reduce the sugar if you are using sweeter biscuits for crumbs. Keep it aside.
2. Boil the whole can of Nestlé MILKMAID as it is (without opening the can) in boiling water for at least 2 hrs. This will make a nice dulce de leche (i.e. caramelized form of Nestlé Milkmaid). Take the can out of the boiling water and rest it for a few hours.
3. In a non-stick pan, take solid butter and the prepared dulce de leche and cook together on low flame till all the butter is incorporated and a nice fluidity is achieved.
4. Whisk fresh cream in a bowl with 3 tbsp of powdered sugar over an ice bath until little stiff and the sugar dissolves completely.
5. In each glass, sprinkle about 2-3 tablespoons of the crumbly mixture prepared in Step 1. Add 1 tbsp of dulce de leche layer on top. Now put some sliced banana pieces.
6. Top up with more crumbly mixture for extra crunch. Pour some whisked cream. Top it with the dulce de leche layer again.
7. Finally garnish with grated chocolate and refrigerate for a few hours. Serve chilled.
Watch this video of Chef Gaurav Wadhwa demonstrating how to make Banana Toffee Verrine.
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