Arretjes Banoffee Pie with cloves and pecan nuts (TGRWT #11)
Arretjescake, covered with dulce de leche mixed with some ground cloves. Then sliced banana, sprinkled with some palmsugar, caramelized with a blowtorch. Then finished with some caramelized pecan nuts.
You'd think there was too much going on, but it wasn't that bad. I think it really worked. Well, for my mouth, not my hips. And I need to find a better way to present it and decrease the portions. Maybe transfer it into a bite-size "dessert-amuse".
And the cloves, that was an experiment for TGRWT #11 . I happen to like cloves, they have a comforting smell and taste, but we don't use them enough. I liked them in the dulce de leche and I liked that in combination with the bananas. I think tastewise it would be best to add the cloves to the condensed milk before boiling it to caramelize, but then you'd have this mess instead of the clean tin, which you can store in your cupboard for as long as the THT-date. Compromise would be to mix in the ground cloves the moment you take the tin out of the water and open it, when it's still warm.
RECIPE
For the “cake”
Melt 125g butter and 100g dark chocolate au bain marie until a homogeneus mixture. Add 2 T of Frangelico (hazelnut liqueur), then leave it to cool down a little bit.
Beat 200g white sugar (basterdsuiker) with 2 eggs until thick and airy.
Carefully mix the chocolatesauce into the sugary egg-mixture.
Then carefully fould in 200g of crumbled bastogne koeken (or any other kind of biscuit you like)
Transfer to baking tray which you covered in fatfree paper. Put in refridgerator until set solid. (4-24 hours)
For the toffeesauce
Put 1 can of sweetened condensed milk, in a pan (or better, your crockpot) and make sure it is fully covered with water. Then boil for 3 hours. Open the tin, mix with ½ teaspoon of ground cloves and keep in the fridge until needed
For the caramelized pecan nuts
Bring a big pan of water to the boil. Add 225 gr pecan nuts, gently simmer for 10 minutes. Pass through sieve, shake and pat dry with kitchen towel. Transfer to a bowl, add 100g of castor sugar and stir or swirl around untill all the sugar is sticking onto the nuts. Then spread the nuts over a rack and leave in a cool and drafty place to dry for at least 2 hours but preferably overnight. (I use a fan)
Heat 4 dl peanutoil until 190°C. Add the nuts (in batches) and fry for about 2 minutes until brown. Be careful not to burn them! Take them out and transfer them to a rack to dry.
Assembling the dessert
Layer 1: arretjescake
Layer 2: dulce de leche with cloves
Layer 3: sliced bananas
Layer 4: palmsugar, caramelized with blowtorch
Layer 5: caramelized pecan nuts
Klik om meer te lezen over: Gecondenseerde Melk
Arretjes Banoffee Pie with cloves and pecan nuts (TGRWT #11)
Arretjescake, covered with dulce de leche mixed with some ground cloves. Then sliced banana, sprinkled with some palmsugar, caramelized with a blowtorch. Then finished with some caramelized pecan nuts.
You'd think there was too much going on, but it wasn't that bad. I think it really worked. Well, for my mouth, not my hips. And I need to find a better way to present it and decrease the portions. Maybe transfer it into a bite-size "dessert-amuse".
And the cloves, that was an experiment for TGRWT #11 . I happen to like cloves, they have a comforting smell and taste, but we don't use them enough. I liked them in the dulce de leche and I liked that in combination with the bananas. I think tastewise it would be best to add the cloves to the condensed milk before boiling it to caramelize, but then you'd have this mess instead of the clean tin, which you can store in your cupboard for as long as the THT-date. Compromise would be to mix in the ground cloves the moment you take the tin out of the water and open it, when it's still warm.
RECIPE
For the “cake”
Melt 125g butter and 100g dark chocolate au bain marie until a homogeneus mixture. Add 2 T of Frangelico (hazelnut liqueur), then leave it to cool down a little bit.
Beat 200g white sugar (basterdsuiker) with 2 eggs until thick and airy.
Carefully mix the chocolatesauce into the sugary egg-mixture.
Then carefully fould in 200g of crumbled bastogne koeken (or any other kind of biscuit you like)
Transfer to baking tray which you covered in fatfree paper. Put in refridgerator until set solid. (4-24 hours)
For the toffeesauce
Put 1 can of sweetened condensed milk, in a pan (or better, your crockpot) and make sure it is fully covered with water. Then boil for 3 hours. Open the tin, mix with ½ teaspoon of ground cloves and keep in the fridge until needed
For the caramelized pecan nuts
Bring a big pan of water to the boil. Add 225 gr pecan nuts, gently simmer for 10 minutes. Pass through sieve, shake and pat dry with kitchen towel. Transfer to a bowl, add 100g of castor sugar and stir or swirl around untill all the sugar is sticking onto the nuts. Then spread the nuts over a rack and leave in a cool and drafty place to dry for at least 2 hours but preferably overnight. (I use a fan)
Heat 4 dl peanutoil until 190°C. Add the nuts (in batches) and fry for about 2 minutes until brown. Be careful not to burn them! Take them out and transfer them to a rack to dry.
Assembling the dessert
Layer 1: arretjescake
Layer 2: dulce de leche with cloves
Layer 3: sliced bananas
Layer 4: palmsugar, caramelized with blowtorch
Layer 5: caramelized pecan nuts
Klik om meer te lezen over: Gecondenseerde Melk