Banoffee Verrines

Making dessert in a glass is one of my favorite things, it's cute and easy to serve.

Imagine that you can put many kinds of sweet into one little glass to create different taste and texture, invent new flavour or revisit the old one. It's fun to put the well know dessert into the glass, how can you re-invent it by keeping its original flavour and unique texture? This time I'm playing with Banoffee, a well known dessert with banana, caramel and cream. Lovely pie crust is one of its unique character, to crate this I put crusted butter biscuit into the base of the glass, then follow by caramel mousse, the egg yolk base gives richness and texture to the mousse. By adding the caramel sauce, it intensifies the caramel flavour. Finishing with whipped cream and banana pieces, and now you get the Banoffee ^^.
Serve it directly from the fridge, no need to cut or find the plate, hehe. 

Banoffee Verrines

Make 8  (using small glass 5.5x8.5cm)

3 ................................ Ripe Bananas
................................... Basic caramel sauce
................................... Butter cookies, crushed
................................... Superfine sugar for making caramelised banana

Caramel Mousse
80g ........................... Salted butter, cut into small pieces
400ml ....................... Whipping cream
100g .......................... Granulated sugar
2 ................................ Yolk

Sweetened whipped cream
110g ........................... Whipping cream
10g ............................. Icing sugar

 Put the granulated sugar into a pan, place the pan over medium heat, cook until the sugar turn into amber color, meanwhile put 100ml of whipping cream into a small microwavable bowl and heat in the microwave for 1 minutes or until very hot. When you get the caramel stage that you want, slowly pour the hot whipping cream into the pan (be careful, it will bubble up), stir until combine, and remove from the heat.
Put the butter into the pan and stir to combine, let it cool completely.
When the caramel cool, stir the egg yolks into the caramel.

Whip the rest of the whipping cream (300 ml) until soft peaks form.
Fold 1/3 of the whipped cream into the caramel, then fold the caramel mixture back into the whipped cream bowl.

Put crushed butter cookies into the glass, spoon about 1 1/2-2tsp of caramel sauce over the cookies.
Pipe the mousse into the glass only half way, cut 1 banana into small dices, and divide into each glass, spoon spoon about 1 1/2-2tsp of caramel sauce over the banana.
Pipe the mousse over the banana, then refrigerate for 4 hours.

Making sweetened whipped cream: 
Whip the whipping cream and icing sugar together until soft peak formed.
Spoon over the caramel mousse.

Cut the 2 bananas into small rounds, sprinkle the superfine sugar on top, then use blowtorch to burn the top and side of the banana slices.
Decorate the verrines with caramelised bananas.

Banoffee Verrines