Ingredients (10 portions)PreparationAdvanced Preparation.
Boil the cans of milk for 3-5 hours, unopened, in a pan of simmering water to create the toffee. Ensure the simmering water remains topped up and covers the cans for the whole period. Allow to cool before opening. Prepare 10 small individual moulds for the cheesecakes.
Method.
1. Remove the toffee from the can, place into a bowl, mix thoroughly, cover and refrigerate until required for use.
2. Crush the biscuits to a medium crumb, add the melted butter mix well and evenly divide between the prepared moulds. Set to one side or refrigerate until required for use.
3. Peel and slice the banana's into medium sized pieces, rub with lemon juice to prevent discolouration. Place an even layer of bananas on each biscuit base.
4. Decant the cream cheese into a suitable mixing bowl and whisk well. ¾ fill each mould with the mix. Top with the prepare toffee and two or three slices of banana. Refrigerate until required for use.
5. Decant carefully and serve centre of plate garnished with Carte D’or Chocolate Sauce and Carte D’or Crème Anglaise and dust with a sprinkle of cocoa or chocolate powder.
Handy Hint.
You could use other fruits such as lemon, strawberries or peaches and flavour the cream cheese with sugar and coffee. Banoffee toffee can now be purchased ready made up
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish. Consider FLORA Original as an alternative to butter.
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