Banof­fee in a jar


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For the bis­cuit base

50g un­salted but­ter, melted

125g di­ges­tive bis­cuits, crushed For the fill­ing

85g un­salted but­ter

50g light soft brown sugar

220g jar Bonne Ma­man Salted Caramel For the top­ping

300ml dou­ble cream

1 tsp strong black cof­fee, cold 3 medium ripe ba­nanas, sliced and tossed in a squeeze of lemon juice plain choco­late curls or shards, to dec­o­rate

To make the base, stir the but­ter into the bis­cuits. Di­vide the mix­ture be­tween 8 x 220g Bonne Ma­man jars, then press into the base of each with the back of a spoon. Chill for 10 mins. For the fill­ing, slowly melt the but­ter and sugar to­gether in a small, non-stick saucepan and stir with a wooden spoon to dis­solve the sugar. Stir in the Bonne Ma­man Salted Caramel and bring to the boil, stir­ring all the time un­til very smooth. Pour an equal amount into each of the jars and leave to cool and set.

Once the caramel fill­ing has set, make the top­ping. Whip the cream un­til it just be­gins to hold its shape. Fold in the cof­fee and con­tinue whisk­ing un­til the cream is lightly whipped. Spoon the ba­nanas on top of the caramel in each jar, fol­lowed by the whipped cream. Sprin­kle over the choco­late. The base and fill­ing will keep cov­ered in the fridge for 2-3 days. Once you add the top­ping, serve within 2-3 hrs.

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