Miso Caramel Banoffee Pie
22cm cake tin
Whisk & bowl
Piping bag
Grater or microplane
BASE:
80g melted butter
160g digestive biscuits (crushed finely)
CARAMEL:
80g butter
80g soft brown sugar
1 can condensed milk
1 tbls miso paste
3-4 ripe bananas sliced
CHANTILLY:
600g whipping cream - to stiff peaks
1 tbls vanilla paste
Cocoa powder
Shaved dark chocolate
- Melt first lot of butter add crush biscuits and combine, press into 22cm cake tin & set in fridge for 1hr
- Melt second lot of butter with brown sugar and bring to a boil, it will start to darken, add condensed milk & bring to a boil, add miso paste & caramelise until a beautiful deep golden brown
- Pour over the crumb base & set for at least 1 hour
- Cut banana how you wish & assemble over the caramel
- Whip cream to stiff peaks & pipe as you wish onto the banana
- Finish with grated chocolate & a dusting of dark cocoa
- Enjoy SOLO