Dulce de Leche with banana and whipped cream
This recipe starts with a delicious homemade dulce de leche caramel layered in a verrine with whipped cream, dark chocolate, caramelised banana and crispy puff pastry shards. Resembling a de-constructed banoffee pie, this dessert is truly amazing!
Ingredients
for the dulce de leche
- 400 g sweetened condensed milk usually 1 tin
for the caramelized bananas
- 2-3 bananas peeled
- 25 g unsalted butter
- 1 lime
for the whipped cream
- 250 ml heavy cream
- 1 teaspoon vanilla essence
for the puff pastry
- 1 puff pastry sheet 24x24cm / 9½ x 9½ inch, 3mm (0,1 inch thick)
- 1 tablespoon granulated sugar
- 1 teaspoon icing sugar
for garnishing
- 30 g dark chocolate
Instructions
for the dulce de leche
- Remove the label from the can of sweetened condensed milk. Place in a large enough pot and completely submerge in water.
- Bring to a boil on high heat. Reduce the heat to medium and let it simmer. Occasionally refill the water level if needed. Simmer for 2 hours for a light golden colour (recommended). Continue cooking for another 1-2 hours for a darker colour.
- Use kitchen tongs to remove the can from the pot. Let the can cool down before opening. Scoop out the dulce de leche from the can and set aside.
for the caramelized bananas
- Cut the banana into diagonal slices about 2cm thick. Heat up a heavy pan and add half the butter. When the butter has melted and starts foaming, add half of the sliced bananas.
- Cook the bananas until golden brown for about 2 minutes and gently flip over to caramelize the other side. Make sure not to overcook the bananas. Transfer to a plate and grate the zest of a lime over the bananas
for the whipped cream
- Combine the cream and vanilla extract in a bowl and whisk by hand or with the help of an electric whisk until stiff peaks form. Spoon the whipped cream inside a piping bag (if available) and set aside.
for the puff pastry
- Sprinkle the puff pastry sheet with half of the granulated sugar and gently go over the dough with a rolling pin. Turn the puff pastry around and repeat the same.
- Line a baking tray with a baking mat or baking paper and lay the puff pastry. Place another baking mat or sheet of baking paper on top of the pastry, then another baking tray to keep it weighted down.
- Bake in a pre-heated oven at 180 degrees (350 F) for 10-12 minutes or until golden brown. Remove the pastry from the trays and let cool down for a few minutes. Dust with icing sugar. While still warm cut the puff pastry into small rectangular shaped shards. Keep in a dry, warm spot.
for garnishing and plating up
- Using a peeler, peel along the sides of a block of dark chocolate. Keep chocolate peels aside.
- To plate up, start with spooning a layer of the dulce de leche into the glass. Pipe three grape size dots of whipped cream on top of the dulce de leche.
- Add four of the caramelized bananas into the glass making sure they are spread out. Add one more spoon of dulce de leche.
- Pipe a walnut size dot of whipped cream in the centre and add the shaved dark chocolate crumbs.
- Lastly add three puff pastry shards inside the glass, with the icing sugar side facing towards the outside. Garnish with lemon balm or other herbs.
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