BANOFFEE TRIFLE
SERVES 6
Beginatleast4hoursahead.
You will need a kitchen blowtorch.
50gdark (70%) chocolate, melted
500gstore-bought brownies, crumbled
600ml thickened cream, whipped
(^1) / 4 cup (55g) caster sugar
6 bananas, halved lengthways
BUTTERMILK JELLY
4 titanium-strength gelatine leaves
200mlmilk
1 vanilla bean, split, seeds scraped
(^1) / 4 cup (55g) caster sugar
600ml buttermilk
BUTTERSCOTCH
1cup(250g)firmlypackedbrownsugar
1 cup (250ml) pure (thin) cream
200g unsalted butter, chopped
Forthebuttermilkjelly,soakgelatinein
coldwaterfor5minutestosoften.Whisk
milk,vanillaandcastersugarinasaucepan
untilcombined,Placeovermediumheat
and cook, stirring occasionally, until hot.
Squeezeexcessliquidfromgelatineand
stirthroughmilkmixture.Standuntil
cooled to room temperature, then stir
throughbuttermilk.Transfertoa22cm,
5Ltrifledishandchillfor3hoursoruntil
set(jellycanbechilledforupto3days).
Meanwhile, for butterscotch, combine
all ingredients in a saucepan over high
heat. Cook, stirring constantly, until butter
ismelted.Bringtoasimmerandcook,
stirringoccasionally,for8minutesoruntil
reduced slightly. Stand to cool completely
(butterscotch can be stored,
chilledin an airtight
container,forupto2days).
Tomake the chocolate
shards,thinlyspreadmeltedchocolate
overalargepieceofbakingpaper.Cover
withasecondpieceofbakingpaperand
roll up to form a 2cm-diameter cylinder.
Freezefor30minutes,thenunroll–
the chocolate will break into shards
(chocolate can be prepared up to
1weekahead;rollupand chill
instead of freezing).
Toassemble, scatter brownies over
jelly. Fold half the butterscotch through
the whipped thickened cream, then
spoonoverbrownie.Chilluntilneeded.
Scatter caster sugar over banana and
caramelise with blowtorch. Stand to cool
completely. Top cream with caramelised
banana, chocolate shards and remaining
butterscotch to serve.
Prep1week
ahead
È
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