Banoffi Pie

Oleh Ellen Antheunis - London, UK

 

 

Resep ini adalah hasil uji coba dari Ellen Antheunis bersama sama sahabatnya. Dan kami sangat berterima kasih dimana kesediaan Ellen untuk  bagikan resepnya disini.

Bagi yang tidak suka manis tidak perlu menambahkan brown sugar ke susu kental manisnya. Banoffee pie ato sering disebut banoffi pie adalah dessert tradisional khas Inggris dengan pisang dan SKM sebagai fillingnya.

Dari resep ini kulit pie bisa jadi 2 bagian tapi sebagian saya pake sebagai crumble topping biar lebih enak dan gak terlalu manis. Crumble topping diambil saat mencampur mentega dan tepung saja sampai berbutir halus jadi tidak menambahkan air. untuk krim topping sy tidak pake gula icing lagi karena filling sudah cukup manis.

Rahasia sukses kulit pie: jgn mengaduk terlalu lama nanti jadi liat dan keras. Kulit pie yg berhasil adalah saat dipotong rapi dan tidak ada yg retak/pecah. Tekstur crispy dan tidak liat.

 

Source:  Foodtown Magazine. October-November 2007;

Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

PASTRY
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

FILLING
75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, 1/2 -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.

*Tentang Penulis; Ellen adalah Moderator di forum WOL dalam katagory Masak Memasak.  Ellen juga mempunyai blog khusus masak memasak dengan nama: chickenkitchen. Untuk melihat masakan masakan favorite Ellen bisa kunjungin Blog Ellen tsb. Kami Tim Newsletter sangat berterima kasih pada Ellen yang bersedia untuk berbagi recipe ini.

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