February 25, 2008


So, I guess if I label a blog SEX IN A PAN, I should expect to receive some similar offerings. This one comes from a faithful reader with the fabulous acronym MNUL. I haven't made it yet, but after reading through the recipe, I know I felt "movement." Read through it yourself and see what you feel.

Banana Toffee Delight

Makes 8-10 servings
1 1/3 cups(325 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1 can (300 mL) sweetened condensed milk
1½ lbs (0.65 kg) firm bananas
1 cup (250 mL) whipping cream
½ tsp (2 mL) powdered instant coffee
1 tsp (5 mL) icing sugar
chocolate shavings

Immerse can of sweetened condensed milk (unopened) in a deep pan of boiling water. Cover and boil for 1 hour. Be sure to top up with water frequently during cooking, so can stays completely under water. If the pan is allowed to boil dry the can will explode. Remove the tin from the water and allow to cool completely before opening. The sweetened condensed milk becomes soft toffee.
Combine melted butter and graham cracker crumbs in a bowl. Press firmly onto bottom of 9” spring form pan. Spread the toffee over the graham crust. Peel and halve the bananas lengthways and lay them on the toffee. Whip cream, instant coffee and sugar until stiff peaks form. Spoon mixture on top of the bananas and lightly sprinkle with chocolate shavings. Serve immediately. Can be made and refrigerated a day in advance.

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