Mini Banoffee Pots

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Ever puzzled what you’ll be able to do with shop-bought dessert jars? You probably can preserve them, clear them and use them… They’re an efficient manner of up-cycling and creating your private mini puds as we’ve accomplished proper right here! Banoffee Pie is one amongst our all-time favourites so we couldn’t resist making mini Banoffee pots with some spare jars. It doesn’t matter what variety of cases you eat this dessert, each time is solely practically pretty much as good as the first! We’ve added a twist of cinnamon spice into this recipe which compliments the caramel and banana correctly, and be at liberty in order so as to add some grated chocolate on prime, have the benefit of!

Recipe

2016-06-25 16:38:04

Serves 6

1. 70g melted unsalted butter
2. 150g crushed digestive biscuits
3. 1 teaspoon of cinnamon spice
4. 1 ½ banana, finely chopped
5. 200g Nestle Carnation caramel
6. 300ml double cream, whipped using a whisk
7. 1tablespoon darkish cocoa powder

1. Using a low heat, soften your butter in a pan.
2. Take the pan off the heat and mix in your crushed biscuits.
3. Then mix throughout the cinnamon.
4. Spoon this mix evenly into the 6 small jars. Then using the once more of a spoon, press the biscuit mix to pack it evenly into the underside of the jars – a bit endurance is required proper right here. Place the jars into the fridge for at least half an hour so the biscuit mix items.
5. As quickly as set, you can then spoon 2 heaped teaspoons of Carnation caramel over the layer of biscuit in each jar.
6. Finely slice up 1 1/2 banana and layer an equal share over the caramel in each jar.
7. Then whip your cream using {an electrical} whisk. Place half of the cream proper right into a piping bag with a nozzle of your choice and pipe a layer of cream over the banana in each jar – you can be as creative as you need proper right here. When your pipe begins to run out of cream you can add some additional to the bag. Overloading the bag with cream makes it extra sturdy so that you could pipe, so go little by little.
8. Sprinkle with a bit coco powder using a sieve and prime with grated darkish chocolate if desired.
9. Serve immediately or place throughout the fridge until your hungry mouths are ready.
10. Have the benefit of!

1. For this recipe you should have 6 small shallow dessert jars – roughly 3 inches in diameter and 1.5 inches in depth.

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