Friday, February 8, 2013

banoffee brulee bites


i can't resist 
this perfect little bite
decadence
in a shot
with a
crackly pop 
of 
burnt sugar crust
fix a few
for the person you love
especially
if 
it is you
Banoffee Brulee Bites
1 recipe chocolate sable
1/4 cup semi-sweet chocolate-melted
dulce due leche prepared or 1 can sweetened condensed milk
small tub mascarpone
bananas
sugar
freshly grated nutmeg
edible gold leaf (optional)

if you are making your own dulce de leche, you need to start a day in advance.  pour the sweetened condensed milk into a pie or cake pan at least 8" in diameter.  place in a larger cake tin or oven safe pan that will leave at least a 1" (moat) around the pan.  fill the larger pan with water, half way up the rim of the smaller pan (making a bain marie). cover the smaller pan with foil.  place in a 425F oven for about 1 1/2 hours.  check after about 45-50 minutes to make sure the water does not evaporate completely. add more water if you see it getting low.  after 1 1/2 hours the milk should be caramelized.  remove it from the water and stir until it is smooth. allow to cool before using.  will last in the refrigerator about a week.
bake off the chocolate sable in small tart tins (about 1- 1/2"). a mini muffin tin is a good mold for these. let cool and remove from tin.  using a small paint brush, cover the inside of each shell with a thin layer of melted chocolate. allow to harden.

to assemble:
spread about 1/4 tsp of mascarpone in the bottom of each tart shell, allowing it to come up the sides.  top with a thin layer (about 1/4tsp) of dulce de leche.  top with a thin slice of banana (1/16"), spread just a whisp of dulce de leche on top of the banana, then top with another banana slice, a bit thicker (1/8").  sprinkle a bit of sugar on top, and a light dust of freshly grated nutmeg.  using a torch, caramelize the sugar. for a thicker sugar crust, add a bit more sugar and caramelize with the torch again.  top with a bit of edible gold (optional)




2 comments:

  1. Rip! These look absolutely amazing - you are the queen of the brûlée! Best from the Bij

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