Recipe: Banoffee pie

Method

•  Layer a large glass dish with butter and put the crushed biscuits at the bottom to form the base.

•  Dissolve the coffee in water and pour it over the biscuits.

•  In a small pan, mix the sugar with some water and bring it to a boil until the sugar becomes brown in colour.

•  Add condensed milk to the sugar mixture and cook for a little while.

•  Pour the mixture over the crushed biscuits and set the dish aside to cool.

•  Top the pie off with fresh cream and decorate it with bananas.

•  Serve chilled.

Desert decoration 101

Here is a sweet new way to make your desserts look extra special! You can make your own chocolate garnishes and place them over the sorbet, ice cream, cakes and pies you serve. All that is needed is some dark chocolate, scissors and some parchment paper. 



Prepare the icing cone

If you don’t have an icing cone at home, make your own by following these steps:

•  Line a baking pan with parchment paper, taping the edges so that it doesn’t curl up.


•  Roll another sheet of parchment up in such a way that it forms a cornet shape. This is where you will pipe your chocolate from.

•  To make the cornet, cut a half-inch triangle.

•  Hold the centre of the long side of the triangle between two fingers. With your other hand, roll the tip of the triangle on the short-wide end towards the other tip of that same end. The tip of the cone should be where your thumb and finger holds it on the other side. The paper should resemble a partially-formed cone by now.

•  Roll the remaining tail to form a complete cone. There should be one point sticking up from the open end. Fold that end inwards and crease the fold to form a cornet.

•  To close the icing cone when it is filled, fold it way from the seam to prevent it from opening up. Using a pair of sharp scissors or a paring knife, cut an opening of your desired size at the tip of the cornet for the chocolate to come through. 

Prepare the chocolate icing

•  Melt some dark chocolate in a pan and allow it to cool for some time.

•  Once the temperature has settled down a bit, pour the chocolate into the cornet and get ready to design. 

Prepare the garnishes

Pipe a design freehand. You can make anything you like, from flowers to hearts to abstract pieces.

•  You can also trace your desired shape onto the opposite side of the parchment paper and follow the lines for extra neat garnishes.

•  Place the baking pan in the refridgerator for at least 15 minutes, allowing the garnish to solidify properly.

•  Separate the chocolate pieces from the baking pan and delicately place them on the dessert you have prepared. Your restaurant-worthy dish is now ready to be served!

SOURCE: MARTHASTEWART.COM

Published in The Express Tribune, Ms T, August 16^th, 2015.