Banoffee with Caramelised Crisped Rice and Confit Grapefruit

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.

Ingredients

1 pack of G ganache
1 banana
180g Dulce de leche
75g caster sugar
180g flour
90g butter
2 pink grapefruit
510g caster sugar
1 litre water
1 pinch of salt
100g whipping cream

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Method

1. Using a blender, blend the sliced banana into a smooth puree.
2. Mix the banana puree and the Dulce de leche together in a bowl.
3. To 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.
4. 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.
5. Wash the grapefruit then cut into quarters.
6. 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).
7. 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.
8. Leave to cool and keep in an airtight container container.
9. Whip the cream and the sugar together until it forms soft peaks.
10. 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.
11. Add the Dulce/banana cream to the top of the ganache, and the sprinkle the crumble over the top.
12. 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).
13. To complete add grated chocolate to the top.