Banoffee Swirls

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A delightful after dinner treat that takes inspiration from the traditional banoffee pie and is the perfect treat on an English summer’s day!

4 Portions

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Banoffee Swirls

For the banoffee swirls:

20 g Cornflour (2 tbsp)
40 g Caster Sugar (1 1/2oz)
600 ml Whole Milk (1 pint)
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
Dr. Oetker Yellow Extra Strong Food Colour Gel
2 Bananas
1 Dr. Oetker Vege-Gel Sachet
200 g Tinned Caramel (7oz)
100 ml Crème Fraîche to decorate

preparation

Preparation

Step 1: Put the cornflour and caster sugar in a saucepan and add a little milk, stirring to make a smooth paste. Gradually stir in the remaining milk.

Step 2: Heat the milk mixture, stirring until boiling, and cook for 1 minute until thickened and sauce-like. Remove from the heat and stir in the Natural Vanilla Extract and Sunshine Yellow Gel Food Colour if using.

Step 3: Peel and mash the banana well. Push through a nylon sieve for a very smooth finish then mix into the custard-like mixture.

Step 4: Pour 200ml (7 fl.oz) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling, then mix into the banana custard-like mixture.

Step 5: Spoon some of the custard mixture into 4 x 350ml (12 fl.oz) heatproof glass serving dishes, add some caramel, and swirl lightly. Continue the layering to use up all the custard mixture and caramel.

Step 6: Allow to cool completely then chill for at least 2 hours before serving.

Step 7: To serve, top with a few soft dried banana slices and a heaped spoonful of crème fraîche.

1 serving = 270g

Nutritional Information for the recipe Banoffee Swirls

Per Serving Per 100 g / ml
Energy 1943 kJ
464 kcal
641 kJ
153 kcal
Fat 18.63 g 6.15 g
Carbohydrate 64.20 g 21.19 g
Protein 9.27 g 3.06 g

preparation

Preparation

Step 1: Put the cornflour and caster sugar in a saucepan and add a little milk, stirring to make a smooth paste. Gradually stir in the remaining milk.

Step 2: Heat the milk mixture, stirring until boiling, and cook for 1 minute until thickened and sauce-like. Remove from the heat and stir in the Natural Vanilla Extract and Sunshine Yellow Gel Food Colour if using.

Step 3: Peel and mash the banana well. Push through a nylon sieve for a very smooth finish then mix into the custard-like mixture.

Step 4: Pour 200ml (7 fl.oz) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling, then mix into the banana custard-like mixture.

Step 5: Spoon some of the custard mixture into 4 x 350ml (12 fl.oz) heatproof glass serving dishes, add some caramel, and swirl lightly. Continue the layering to use up all the custard mixture and caramel.

Step 6: Allow to cool completely then chill for at least 2 hours before serving.

Step 7: To serve, top with a few soft dried banana slices and a heaped spoonful of crème fraîche.

1 serving = 270g

Nutritional Information for the recipe Banoffee Swirls

Per Serving Per 100 g / ml
Energy 1943 kJ
464 kcal
641 kJ
153 kcal
Fat 18.63 g 6.15 g
Carbohydrate 64.20 g 21.19 g
Protein 9.27 g 3.06 g

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