A big twist on the classic banoffi pie (original story and recipe by the inventor here).
Posing with ingredients.
WAIIIIIITTTT ! Don’t leave. I can explain !
Blog-checking lines: Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!
we’re requiring that you use at least one ingredient from each of our three lists
List 1: Parsnips, Eggplant (aubergine), Cauliflower
List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
List 3: Maple Syrup, Instant Coffee, Bananas
My pick :
List 1: Eggplant
List 2: Balsamic Vinegar, (powdered, I can’t get anything else)Chipotle peppers
List 3: Instant Coffee, Bananas
Well, “Coffee” ! Where have you been when I took the group photo ?
What I did :
A.Eggplant cinnamon jam (a Mediterranean specialty)
My recipe in a future post, be patient, visit again later this week.
B.Balsamic and a hint of chipotle make a marinade for bananas
C.Coffee to flavor whipped cream.
You pile up A-B-C on crispy toasts.
And you have your banoffi daredevils !
Tasting notes :
The aubergine jam is a delight. You have to try.
The vinegar and hot pepper are in small amount, you can’t identify them, but they contrast the banana starchy flavor and makes its aromas develop.
I’m not a fan of real whipped cream (that I don’t digest). It’s veg’ light whip and there is not a so big amount as it seems as the bananas make the volume and are hidden in it. So it’s very easy to eat. And YUMMY !
That’s not totally impossible to cut wedges but it’s easier to cut the toasts and make individual ones at any size you want.