Banoffee Cream Pots
- 120g shredded coconut
- 200g shortbread fingers
- ½ tsp vanilla essence
- 300ml cream
- 1 Tbsp Icing sugar
- ½ tsp mixed spice
- 2 mashed bananas
- 190g Highlander Caramel
- 60g chocolate buttons
How to Whip Perfect Cream
Divide coconut in half and sprinkle one half into a non stick frying pan. Place over a medium heat and gently toast, occasionally tossing the pan until the coconut is fragrant and golden all over. Be really careful as the coconut can burn quite quickly. Set toasted coconut aside.
Remove shortbread from the pack, put 4 aside.
Place remaining shortbread in a bag and crush with a rolling pin until you have fine crumbs. Place in a bowl, add vanilla essence, remaining coconut and mix well. Divide the crumb mixture and spoon into 4 serving dishes.
Pour cream in a large bowl, add icing sugar and mixed spice. Whip until you have soft peaks. Fold in the bananas.
Place 2 spoonful’s of the banana cream mixture on top of the crumb base.
Spoon the caramel into a small snap lock bag, remove any air, seal the bag and snip one corner, making a small piping bag (or you can spoon it in).
Top with the caramel, piping it in so you have a delicious layer. Top with remaining banana cream mixture. Chill until ready to garnish.
Place chocolate buttons in a heatproof bowl, place over about an inch of simmering water (ensuring the bowl doesn't touch the water). Stir the buttons until melted, smooth and shiny.
Dip one end of the remaining shortbread in chocolate, place on baking paper and chill until set.
To serve, remove banoffee pots from the fridge, sprinkle with toasted coconut and place a chocolate dipped finger on top of the glass or directly into the dessert.
By Jax Hamilton