Banoffee with Caramelised Crisped Rice and Confit Grapefruit
08:12 22 September 2011
Cook along with G 's head chef Fred, as he takes the idea of a very traditional English dessert and gives it a twist in our recipe of the week.
1 pack of G ganache
180g Dulce de leche
75g caster sugar
2 pink grapefruit
1 pinch of
- Using a blender, blend the sliced banana into a smooth puree.
the banana puree and the Dulce de leche together in a bowl.
make the crumble, rub the butter into the flour until it resembles very coarse
breadcrumbs. Do not rub it too much or the crumble will not be crunchy.
- Add the
sugar to your breadcrumbs. Sprinkle the crumble on baking trays lined up with
baking paper and bake for 15 mins at 180 C. Leave to cool.
- Wash the grapefruit then cut into quarters.
- Place in a pan, add salt and pour over the cold water. Bring to the
boil, sieve and repeat twice (without the salt these times).
- Prepare the syrup by adding sugar and the litre of water in a pan. Add
the grapefruit to the syrup and cook slowly for 3 hours.
to cool and keep in an airtight container container.
- Whip the cream and the sugar together until it forms
- Heat the G ganache
in a microwave for 30 seconds until it is liquid. Pour half of it into your
glass of choice. Place the remaining G ganache in the fridge for a couple of
hours to set.
- Add the Dulce/banana cream to the top of the ganache, and the sprinkle
the crumble over the top.
- Finish with a dollop of Chantilly on
top of the crumble and add two cubes of the chopped comfit grapefruit (only use
the skin for this).
- To complete add grated chocolate to the top.