Banoffee Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g suar, brown
- 60 g butter
- 60 ml heavy cream
- 1 pinch (s) salt
- 3 banana (s)
- 250 g mascarpone
- 250 g yourt, 3.5% fat
Print Recipe
Pin Recipe Instructions
- Heat sugar, butter, cream and salt in a saucepan and cook for about 5 minutes, stirring frequently, to caramel. As soon as it starts to smell smelly, pull the pot off the fire immediately. Due to the brown sugar, the degree of caramelization is a little difficult to assess. Let the caramel cool down briefly.
- Puree the bananas with the cutting stick. Add the caramel and puree finely. (The mass is about 400 ml for four people)
- Mix the mascarpone and yoghurt together until smooth, add 3/4 of the caramel and banana mixture and mix thoroughly. Smooth out the cream. Pour the rest of the mixture over it as a topping.
- Chill for at least two hours.
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