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Banoffee tatin

<p>The "best dessert ever" is the banoffee tatin found at Hippopotamus Restaurant according to reader Paia Lauvi. </p> <p>The tatin is a "must have" says Lauvi. "It is the best dessert ever, I could eat many more."</p> <p>We contacted the Wellington restaurant on her behalf, who happily supplied the recipe.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 portions</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the caramelised banana insert</em></p> <ul> <li>1 ripe banana</li> <li>90g sugar</li> <li>25g butter, soft</li> </ul> <p><em>For the coffee bavarois</em></p> <ul> <li>3 gelatin leaves</li> <li>2 egg yolks</li> <li>30g sugar</li> <li>135g milk</li> <li>65g white chocolate</li> <li>5g ground coffee</li> <li>2g coffee extract</li> <li>140g whipped cream</li> </ul> <p><em>For the caramel glaze</em></p> <ul> <li>175g sugar</li> <li>150g water</li> <li>150g cream, warm</li> <li>10g cornstarch</li> <li>3 gelatin sheets</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. For the caramelised banana insert, place sugar into a pot and caramelise over low heat, add sliced banana and cook till soft. Add butter, cool and set aside.</p> <p>2. For the coffee bavarois, soak gelatin leaves in cold water to bloom. Whisk egg yolks and sugar together and set aside. Bring milk, ground coffee and coffee extract to a boil and temper the egg yolk and sugar mixture.  Add the coffee egg mixture back to the pot, heat mixture to 80C, stirring constantly, remove from heat. Squeeze excess water out of gelatin and add to coffee egg mixture and pour over white chocolate. Stir till combined. Leave to cool completely. Mix to loosen mixture and fold in whipped cream slowly. Fill hemisphere moulds half way, add a teaspoon of caramelised banana, and top up with more coffee bavarois. Freeze overnight.</p> <p>3. For the caramel glaze, bring sugar and water to boil, until dark caramel. Whisk in warm cream slowly. Add 30g cold water to cornstarch to make a slurry and add to caramel. Bring to boil. Remove from heat and whisk in gelatin, cool and glaze frozen coffee bavarois domes. Serve will coffee flavoured ice cream. ​</p> <p><em>First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

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Julie Goodwin’s banoffee pavlova roulade

<p>If banoffee pie and pavlova are two of your favourite desserts, prepare to be blown away. Julie Goodwin’s delectable banoffee pavlova roulade combines the best of both to create the ultimate dessert.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10–12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 egg whites</li> <li>2 cups caster sugar</li> <li>1 tablespoon cornflour</li> <li>1 tablespoon white vinegar</li> <li>1 teaspoon vanilla extract</li> <li>600 ml thickened cream, whipped</li> <li>4 ripe bananas, sliced ½ cm thick</li> </ul> <p><em>For the caramel sauce</em></p> <ul> <li>125 g butter</li> <li>½ cup brown sugar</li> <li>½ cup thickened cream</li> </ul> <p><em>For the candied macadamias</em></p> <ul> <li>½ cup macadamia nut pieces</li> <li>¼ cup icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.</li> <li>In the bowl of an electric mixer, whip the eggwhites until soft peaks form. Add the sugar a little bit at a time, whipping continually, until the sugar is dissolved and stiff peaks have formed.</li> <li>Sprinkle over the cornflour, vinegar and vanilla and gently fold through the egg whites until combined. Do this very gently so as not to knock the air out of the mixture. Spread the mixture into the baking dish and bake for 20 minutes or until just firm.</li> <li>When the meringue comes out of the oven, allow to cool for 5 minutes. Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of the meringue. Lay a clean tea towel on the bench, and carefully invert the baking dish so that the meringue comes out on top of the baking paper and on top of the tea towel. Carefully remove the baking paper from the bottom of the meringue.</li> <li>Spread half the cream in a line along the long edge of the meringue closest to you. Press half the sliced bananas into the cream. Now the fun part: carefully, using the tea towel as a helping hand, roll the meringue over the cream until it looks like a log. Carefully lift onto the serving plate, putting the join at the bottom.</li> <li>For the caramel sauce, heat a large frypan over medium heat and melt the butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).</li> <li>For the candied macadamias, place the nuts and icing sugar in a frypan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.</li> <li>Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.</li> </ol> <p><img width="153" height="211" src="https://oversixtydev.blob.core.windows.net/media/38106/julie-goodwin-cover_153x211.jpg" alt="Julie Goodwin Cover (2)" style="float: right;"/></p> <p><em>Recipe courtesy of Julie Goodwin’s </em>Essential Cookbook<em> ($39.99), published by Hachette Australia.</em></p>

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Simple no-bake Banoffee pie

<p>Banoffee pie is a household favourite and this no bake recipe makes it a quick and easy treat.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>23cm diameter spring form cake tin</li> <li>250gm packet of Granita or Marie Biscuits</li> <li>125gm butter, melted</li> <li>495gm tin sweetened condensed milk</li> <li>50 gm or 2 ½ tablespoons of butter, cubed</li> <li>3 tablespoons or 60gm golden syrup</li> <li>4-5 firm bananas</li> <li>400ml cream, whipped</li> <li>50gm dark chocolate, grated</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.</li> <li>Press into the spring form cake tin halfway up the sides.</li> <li>Refrigerate while you make the filling.</li> <li>Place the cubed butter and the golden syrup into a saucepan and heat, stirring until melted.</li> <li>Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour.</li> <li>Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust. Refrigerate until cold and firm.</li> <li>The pie can be made up to this point and finished when you are ready.</li> <li>Slice three bananas and mix them with the whipped cream.</li> <li>Pour into the tart shell on top of the chilled caramel and smooth down to a nice flat surface.</li> <li>Sprinkle chocolate shavings onto the top of the tart and then decorate with sliced banana.</li> </ol> <p>Recipe courtesy of <a href="https://australianbananas.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Bananas</span></strong></a>. You can find them on <a href="https://www.facebook.com/AustralianBananas/" target="_blank"><strong><span style="text-decoration: underline;">Facebook</span></strong></a> and <a href="https://www.instagram.com/australianbananas/" target="_blank"><strong><span style="text-decoration: underline;">Instagram</span></strong></a>.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/"><strong><em><span style="text-decoration: underline;">Classic sour cherry pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/limoncello-meringue-pie/"><span style="text-decoration: underline;"><em><strong>Limoncello meringue pie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/blueberry-pie/"><strong><em><span style="text-decoration: underline;">Blueberry pie</span></em></strong></a></p>

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