Banoffi daredevils

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.

(in the labo) If you cross a mushi-pan and a gâteau moka…

That’s a trial… not completely achieved.
Le gâteau moka… the star cake of our grand-aunties.
There are many things called moka. The common point is the coffee and cocoa flavor.
I am talking about the biscuit cake garnish with fluffy cream and pineapple. The fluffy cream, was a mousseline ? That’s not the name, well… who cares about terms. I mean a custard cream, mixed with whipped cream. Today it’s about a different “week-day” version.

Mushi pan
I thought a simple mushi-pan (steamed cake) could be a good basis. I had veggies to boil, so I could steam the cakes on top.
Well, my cakes are… so-so… they raised and fell. They are more like a mochi. I liked them, but I would have prefered fluffy mushi-pan. I have to rethink the recipe.

Tofu cocoa fluffy cream.
That makes a dairy free, less fat cream. The tofu has a taste, but I think it goes well here.
It’s just silky tofu and cocoa powder in a blender… I whipped them by hand, and that’s not the best idea as that doesn’t get so smooth.
Both the cake and cream are flavored with cocoa, instant coffee (more in the cake, a hint in the cream), brandy (hints), vanilla (more in the cream), kurozato black sugar (a hint in the cake, more in the cream + lakanto sweeter in the cream).

Cup cake version.

Reversed version, with plenty of cream under.
Well, the mushi pan need revision… more about it later.

choc Chocolate Gourmandises