BANOFFEE DESSERT BOX!
COOKIE BASE
Banoffee Dessert Box
Bahan
SALTED CARAMEL:
CHANTILY CREAM:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 120 gr gula pasir ke dalam panci.
- Tambahkan 1 sdm air supaya gulanya tidak gampang gosong.
- Masak dengan api kecil sampai gulanya meleleh.
- Goyang-goyangkan panci supaya panasnya rata.
- Masak sampai warnanya menjadi amber, jangan sampai terlalu tua.
- Kecilkan api lalu tuang 120 gr whipping cream hangat sedikit demi sedikit, hati-hati karena reaksinya kuat.
- Masak di api kecil sampai tidak ada gumpalan karamel yang tersisa.
- Matikan api lalu masukkan 30 gr mentega tawar.
- Aduk sampai menteganya larut dan karamelnya mengkilap.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Tambahkan 1/8 sdt garam.
- Aduk lalu cicipi tingkat keasinannya.
- Sisihkan salted caramel sampai benar-benar dingin dan mengental.
- Hancurkan 200 gr biskuit lalu lelehkan 60 gr mentega tawar.
- Campur remahan biskuit dengan mentega leleh lalu aduk sampai rata.
- Bagi campuran biskuit ke dalam dessert box.
- Ratakan dan padatkan dasar biskuitnya.
- Simpan di kulkas sampai akan dipakai.
- Kocok 200 gr whipping cream dingin dengan 10 gr gula pasir.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Kocok sampai krimnya kaku tapi tidak pecah.
- Pindahkan chantilly cream ke plastik segitiga lalu simpan di kulkas.
- Potong-potong pisang matang.
- Susun potongan pisang di atas lapisan biskuit sampai rapat.
- Siram dengan salted caramel secukupnya.
- Taburi dengan pecahan biskuit untuk tambahan tekstur.
- Semprotkan chantilly cream di atasnya.
- Simpan di kulkas sampai agak ngeset lalu taburi dengan coklat bubuk.
Ingredients
SALTED CARAMEL:
CHANTILY CREAM:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 120 g of sugar in a saucepan.
- Add 1 tbsp of water so the sugar is less likely to burn.
- Cook over low heat until the sugar melts.
- Swirl the pan so the heat spreads evenly.
- Cook until the colour turns amber, without letting it go too dark.
- Turn the heat down and pour in 120 g of warm whipping cream a little at a time, taking care as it bubbles up.
- Cook over low heat until no hard lumps of caramel remain.
- Turn off the heat and add 30 g of unsalted butter.
- Stir until the butter melts in and the caramel looks glossy.
- Add 1/2 tsp of vanilla extract.
- Add 1/8 tsp of salt.
- Stir and taste to check the saltiness.
- Set the salted caramel aside until completely cool and thickened.
- Crush 200 g of biscuits and melt 60 g of unsalted butter.
- Mix the biscuit crumbs with the melted butter until combined.
- Divide the biscuit mixture between the dessert boxes.
- Spread and press the biscuit base down firmly.
- Chill until you need it.
- Whip 200 g of cold whipping cream with 10 g of sugar.
- Add 1/2 tsp of vanilla extract.
- Whip until the cream is stiff but not split.
- Transfer the chantilly cream into a piping bag and keep it in the fridge.
- Slice ripe bananas.
- Arrange the banana slices closely over the biscuit base.
- Drizzle over the salted caramel.
- Scatter crushed biscuits on top for extra texture.
- Pipe the chantilly cream over that.
- Chill until it firms up, then dust with cocoa powder.
Cook Mode
COOKIE BASE
Banoffee Dessert Box
BANOFFEE DESSERT BOX!
BANOFFEE DESSERT BOX!
Bahan
SALTED CARAMEL:
CHANTILY CREAM:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 120 gr gula pasir ke dalam panci.
- Tambahkan 1 sdm air supaya gulanya tidak gampang gosong.
- Masak dengan api kecil sampai gulanya meleleh.
- Goyang-goyangkan panci supaya panasnya rata.
- Masak sampai warnanya menjadi amber, jangan sampai terlalu tua.
- Kecilkan api lalu tuang 120 gr whipping cream hangat sedikit demi sedikit, hati-hati karena reaksinya kuat.
- Masak di api kecil sampai tidak ada gumpalan karamel yang tersisa.
- Matikan api lalu masukkan 30 gr mentega tawar.
- Aduk sampai menteganya larut dan karamelnya mengkilap.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Tambahkan 1/8 sdt garam.
- Aduk lalu cicipi tingkat keasinannya.
- Sisihkan salted caramel sampai benar-benar dingin dan mengental.
- Hancurkan 200 gr biskuit lalu lelehkan 60 gr mentega tawar.
- Campur remahan biskuit dengan mentega leleh lalu aduk sampai rata.
- Bagi campuran biskuit ke dalam dessert box.
- Ratakan dan padatkan dasar biskuitnya.
- Simpan di kulkas sampai akan dipakai.
- Kocok 200 gr whipping cream dingin dengan 10 gr gula pasir.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Kocok sampai krimnya kaku tapi tidak pecah.
- Pindahkan chantilly cream ke plastik segitiga lalu simpan di kulkas.
- Potong-potong pisang matang.
- Susun potongan pisang di atas lapisan biskuit sampai rapat.
- Siram dengan salted caramel secukupnya.
- Taburi dengan pecahan biskuit untuk tambahan tekstur.
- Semprotkan chantilly cream di atasnya.
- Simpan di kulkas sampai agak ngeset lalu taburi dengan coklat bubuk.
Ingredients
SALTED CARAMEL:
CHANTILY CREAM:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 120 g of sugar in a saucepan.
- Add 1 tbsp of water so the sugar is less likely to burn.
- Cook over low heat until the sugar melts.
- Swirl the pan so the heat spreads evenly.
- Cook until the colour turns amber, without letting it go too dark.
- Turn the heat down and pour in 120 g of warm whipping cream a little at a time, taking care as it bubbles up.
- Cook over low heat until no hard lumps of caramel remain.
- Turn off the heat and add 30 g of unsalted butter.
- Stir until the butter melts in and the caramel looks glossy.
- Add 1/2 tsp of vanilla extract.
- Add 1/8 tsp of salt.
- Stir and taste to check the saltiness.
- Set the salted caramel aside until completely cool and thickened.
- Crush 200 g of biscuits and melt 60 g of unsalted butter.
- Mix the biscuit crumbs with the melted butter until combined.
- Divide the biscuit mixture between the dessert boxes.
- Spread and press the biscuit base down firmly.
- Chill until you need it.
- Whip 200 g of cold whipping cream with 10 g of sugar.
- Add 1/2 tsp of vanilla extract.
- Whip until the cream is stiff but not split.
- Transfer the chantilly cream into a piping bag and keep it in the fridge.
- Slice ripe bananas.
- Arrange the banana slices closely over the biscuit base.
- Drizzle over the salted caramel.
- Scatter crushed biscuits on top for extra texture.
- Pipe the chantilly cream over that.
- Chill until it firms up, then dust with cocoa powder.
Cook Notes
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