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Banoffee with Candied Hazelnut for Mothers Day !
Prep: 10 min Cook: 10 min Servings: 2by MyCreative Flavors138 recipes>more details at http://www.mycreativeflavors.com/2011/05/banoffee-with-candied-hazelnut-for.html Ingredients
- Oatmeal cookies: few, crushed to powder
- Whipped Cream: 1/2 cup
- Mascarpone Cheese: 1/2 cup
- La Lechera Dulce De Leche : 1/4 Cup
- Banana: 1
- Hazelnuts: few
- Sugar: 2 tsp
- Salt : A pinch
Directions
- Method:
- Whip together cream and mascarpone cheese. Add some sugar & a pinch of salt, mix well.
- Take out the mix in a pastry bag or ziplock bag.
- Cut the banana into thin slices.
- Put crushed oatmeal cookies in the champagne flute glasses.
- Pour the cream and cheese mix from the ziplock bag.
- Add some slices of banana.
- Add 2 Spoons full of La Lechera Dulce De Leche
- Again pour the cream & cheese mix and seal the Flutes.
- How to do Hazelnut Candies !
- Caramelize sugar in the pan, as it start browning reduce heat and coat hazelnuts, stretch Hazelnuts back slowly to make a string. Break the string when almost 2 inches long.
- Process can be bit tricky so be patient, a detailed method is available at Martha Stewart's Website.
- Let the flutes cool inside the refrigerator for at least 45 mins and garnish with candies Hazelnut.
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