Today let’s learn two words if you haven’t heard about them. Banoffee and dulce de leche. You know these words long ago? Oh you are lucky! Did you actually make these? Not yet? You know what, I did, and I think I am luckier.
If there is a king of cold dessert, banoffee parfait should definitely be considered as the one. Layers of cookie crumbs, bananas, whipped cream and toffee. So easy to make, yet so comforting, addictive and so full of flavors.
Now, let’s talk about dulce de leche, the toffee simply made from slow-heating a can of sweetened condensed milk. Nothing is easier than that. And it comes up with rich and caramely goodness that you can pair with endless treats: drizzle over ice cream, use it to fill cupcakes, bake it in granola bars or brownies. My favourite is to eat it straight off the spoon.
Ingredients (serves 6):1 can of sweetened condensed milk 1 teaspoon sea salt 1 cup graham cracker crumb
4 tablespoons unsalted butter, melted 1 cup heavy cream
Preheat over to 425F.
To make dulce de leche, pour whole can of sweetened condensed milk into a shallow baking dish. Stir in the sea salt. Cover it with aluminium foil.
Place the dish into another larger pan. Add hot water until it reaches halfway up the side of the small dish.
Bake for an hour or until the milk becomes browned and caramelized. Remove from oven and let cool. Whisk until smooth before use.
Mix graham cracker crumbs with the melted butter.
Whip heavy cream until stiff peaks form.
To assemble, place 3 tablespoons graham cracker mixture in each glass or mason jar, followed by 3 or 4 slices of banana, 1 tablespoon dulce de leche and a big scoop of whipped cream. Repeat with another 4 layers.
Top it with extra banana slices and sprinkle with extra graham cracker crumbs.
Chill until ready to serve.