Best Baked Vanilla Cheesecake with Blueberry Compote

Banoffee Swirls

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

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
	Bananas x 2
1	Dr. Oetker Vege-Gel Sachet
200 ml	Canned Caramel (7oz)
100 ml	Crème Fraîche to decorate

preparation

Preparation

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.

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.

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

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.

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.

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

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

1 serving = 270g