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@girl39610: #外贸原单 #外贸询盘 #外贸圈 #出口贸易 #中国制造

欧美外贸Anthony~寻找中国工厂
欧美外贸Anthony~寻找中国工厂
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Thursday 18 June 2026 01:20:11 GMT
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I’ve never met a banoffee I didn’t like, so when I was called to make dessert for a family gathering, I knew banoffee would be a well-loved crowd favourite! I added a layer of dark chocolate ganache for extra oomph, & you know we demolished this 🤤 🍫 Chocolate Banoffee 🍌 Serves 18-20 Biscuit Base: - 400g biscuits (I used 200g Butternut Snap & 200g Shortbread) - 140g unsalted butter, melted. 1. Grease a 25cm tart pan & line base with baking paper. 2. Place biscuits into a food processor & blitz to a fine crumb. Add butter & blitz until combined. 3. Press mixture over the base & up the sides of tart pan. Chill in fridge for 30 mins. Chocolate Ganache: - 400g dark chocolate, chopped - 200ml thickened cream 1. Place cream in a medium saucepan over low heat, & heat until just about to boil. 2. Carefully pour hot cream over chocolate & gently mix to ensure chocolate is evenly covered. Leave for 10 minutes. 3. Stir until ganache mixture is smooth. TIP: You can use the microwave method by placing chocolate & cream in a large, heat-proof bowl. Heat in microwave for 1 minute at a time, stirring in between, until melted Dulce De Leche: - I used 400g of my recipe from #BakeMyDayCookbook (p294), but store bought is FINE! Dulce de leche is available in supermarkets (like Coles) & online. 1. Spoon 400g of dulce de leche into chilled tart & smooth to cover the base. Chill in fridge for 30 mins. Assembly: - 4 x large bananas, sliced (save 1 banana to brûlée) - 2 tbsp demerara or caster sugar - 600ml thickened cream - 1 tsp vanilla bean paste - 50g icing sugar - Extra dulce de leche (or canned caramel), to drizzle 1. Layer 3 x bananas (sliced) on top of the caramel. Place back into fridge. 2. Place remaining banana slices onto a cooking tray or fry pan & sprinkle with sugar. Using a kitchen blow torch, brûlée the sugar until golden brown. 3. In a large mixing bowl, whip together cream, vanilla & icing sugar, until stiff peaks form. 4. Dollop cream onto tart & use a spatula to decorate into soft waves. 5. Decorate with brûléed banana & drizzle with extra caramel. 6. Serve immediately, or you can refrigerate for 1-2 days. ENJOY! 😋 #katherinesabbath #banoffee #chocolatebanoffee #dessert
I’ve never met a banoffee I didn’t like, so when I was called to make dessert for a family gathering, I knew banoffee would be a well-loved crowd favourite! I added a layer of dark chocolate ganache for extra oomph, & you know we demolished this 🤤 🍫 Chocolate Banoffee 🍌 Serves 18-20 Biscuit Base: - 400g biscuits (I used 200g Butternut Snap & 200g Shortbread) - 140g unsalted butter, melted. 1. Grease a 25cm tart pan & line base with baking paper. 2. Place biscuits into a food processor & blitz to a fine crumb. Add butter & blitz until combined. 3. Press mixture over the base & up the sides of tart pan. Chill in fridge for 30 mins. Chocolate Ganache: - 400g dark chocolate, chopped - 200ml thickened cream 1. Place cream in a medium saucepan over low heat, & heat until just about to boil. 2. Carefully pour hot cream over chocolate & gently mix to ensure chocolate is evenly covered. Leave for 10 minutes. 3. Stir until ganache mixture is smooth. TIP: You can use the microwave method by placing chocolate & cream in a large, heat-proof bowl. Heat in microwave for 1 minute at a time, stirring in between, until melted Dulce De Leche: - I used 400g of my recipe from #BakeMyDayCookbook (p294), but store bought is FINE! Dulce de leche is available in supermarkets (like Coles) & online. 1. Spoon 400g of dulce de leche into chilled tart & smooth to cover the base. Chill in fridge for 30 mins. Assembly: - 4 x large bananas, sliced (save 1 banana to brûlée) - 2 tbsp demerara or caster sugar - 600ml thickened cream - 1 tsp vanilla bean paste - 50g icing sugar - Extra dulce de leche (or canned caramel), to drizzle 1. Layer 3 x bananas (sliced) on top of the caramel. Place back into fridge. 2. Place remaining banana slices onto a cooking tray or fry pan & sprinkle with sugar. Using a kitchen blow torch, brûlée the sugar until golden brown. 3. In a large mixing bowl, whip together cream, vanilla & icing sugar, until stiff peaks form. 4. Dollop cream onto tart & use a spatula to decorate into soft waves. 5. Decorate with brûléed banana & drizzle with extra caramel. 6. Serve immediately, or you can refrigerate for 1-2 days. ENJOY! 😋 #katherinesabbath #banoffee #chocolatebanoffee #dessert
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