Step by step to our Jones’ Banoffee…! Yum! Let us know how you get on with pictures with #JonesBanoffee and #meandmrsjoneshotel
250g plain flour
100g light brown sugar
50g rolled oats
100g dried banana (lightly pulsed in food processor)
Mix the flour, sugar, butter and oats in a mixer until the mixture resembles the texture of crumbs. Add the dried banana and bake in the oven at 160 degrees for 20min. Let it cool down!
Salted caramel cream
1 pint of heavy cream
25g of icing sugar
half tin of condensed milk – boiled in tin for 6 hours
105ml of banana liqueur
Whip the cream with the sugar and condensed milk until it forms stiff peaks. Fold in the banana liqueur and keep it in the fridge until required.
200g caster sugar
200g glucose syrup
20g bicarbonate of soda
Boil syrup, sugar, honey and a few drops of water until it reaches 160 degrees. Take off the heat and carefully add the bicarbonate of soda and whisk. Once it foams place in into a non stick tray and allow to cool.
Once cooled break the honeycomb apart and blend in a food processor until powder. Sieve onto a non stick baking tray and bake for 5mins at 170 degrees. Allow, once again, to cool and lift off. Place in airtight tub until ready to use.
Now the magic! Let’s assemble!
Make some caramelised syrup and get that banana well caramelised.
Place crumb across the centre of the plate! With a hot spoon, shape the toffee cream into oval shapes. Add caramelised banana, sprinkle a little sea salt over the cream and garnish with the tuille!
Look at that! Masterpiece!