BANANA MERINGUE PIE


I would like to name it as Humble Banana  Pie. Why? Because no fresh cream or butter is used in this recipe.

Well, this came to  my mind ,when i was making banofee pie, with the cream and dulce de leche preparation which consumed a lot of time.

I always like to keep things simple,easy,healthy and of course scintillating to the taste buds.

Innovation should never be bulky on your belly and your flabs.That’s my concept.

So let’s get into the recipe now.

Ingredients

For the base

1 thin slice of sponge cake

syrup made with 2 tblsp.brown sugar and 1/4 cup water+2 tblsp brandy (optional)

(if using white sugar you can caramelise and then add water)

For the  butterscotch custard filling

3 ripe firm bananas sliced

2 tblsp.salted butter

3/4 cup brown sugar

2 cups milk

2 tblsp.cornflour

1/4 cup chocolate chips(optional)

Method

Heat the butter and sugar till the sugar melts,and you get a nice brown color.

Mix cornflour in half cup milk and keep aside.

Add the rest of the milk to the sugar mixture,and heat on a medium flame till no sugar

crystals are found.

Lower the flame and add the cornflour+ milk.Keep stirring as it will thicken quickly.

Keep cooking till you get a thick custard.Remove from fire.

Sprinkle some chocolate chips and leave without stirring.The chocolate will melt in this

heat and create a rippled look.

To assemble the layers.

Lay the slice of cake in the desired tray you chose.

Poke holes on the cake and drizzle  half the syrup on the cake.

Arrange the sliced bananas and pour the rest of the syrup on  the bananas.

Next pour the custard on the bananas and leave to set in the fridge till you prepare the  meringue.

For the meringue.

3 egg whites

3-4 tblsp white sugar

a pinch of salt

1 tsp.white vinegar

1/4 cup almond powdered

Method

Beat egg whites to a stiff froth with salt.(the reason of adding salt is to break the protein and get peaks quicker)

Now add the vinegar,and sugar and beat  till you see stiff peaks.

Stop beating ,  and fold in the almond flour.

Spread on the custard fully and bake in a very hot oven for 5-7 minutes or till you see the

top browning.(200 degrees)

Serve warm with caramel sauce or chocolate sauce if you like.

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BASIC BLACMANGE WITH VARIATIONS (EGGLESS)


Here i give you recipes for quick and uncomplicated desserts, which anyone can  make yummy !

First i would like to start with the Vanilla Custard

1/2 litre milk

2-3 tblsp.sugar

2 -3 tblsp.cornflour

Praline(sugar coated nuts)or any type of nuts/fruits of your choice

1/2 tsp.vanilla essence.

Mix the cornflour with 1/4 cup milk and set aside.Heat the milk with the sugar.When it reaches the

boiling point,lower the heat and add the cornflour mixture.This will immediately start to thicken.Use the

whisk to avoid lumps.Once it reaches the desired consistency pour into individual moulds and

decorate with nuts of your choice.Chill and serve

When my kids need a quick dessert,i make this,along with the chocolate custard  and layer it alternatively and chill.

This chocolate custard which im going to write now is also for a quick Choco- Biscuit Pudding  turnout.

Leftover Chocolate cake used as base and  this custard  set over,and topped with ganache is a sure treat ,and also low in calories too.No use of fresh cream………….

Chocolate custard-To the above ingredients for vanilla ,add two heaped tblsp.of cocoa powder.Mix the cocoa powder with the cornflour with the milk,before pouring to thicken.

You can use melted dark or white chocolate.

Chocolate biscuit pudding:Use any biscuits of your choice.I Use cashew biscuits or marie biscuits.The biscuits should be dipped in milk and alternatively layered with custard.Pour into decorative moulds and turn over,the layer of the biscuits and the milk will look lovely.

The biscuit pudding will be an added flavor if the custard is a mocha.Here i go now to mocha..

Mocha custard:1+1/2 tblsp.cocoa powder and 1/2 tsp.instant coffee powder mixed with the cornflour milk mixture.

Likewise you can fill a tall glass with layers of custard  with fruits and jelly too.

Pista/almond custard :Soak pistas/almonds grind to a paste and add.This has to be combined with chocolate custard

Butter Scotch:Melt 2 tblsp.butter(amul)with 1/4 cup demerera sugar/plain sugar on low heat.Once it reaches a golden color(do not stir while the butter and sugar are caramelising)add the milk.,and  cook on a very slow flame till the caramel blends with the milk.Then add the cornflour.Pour into individual moulds and chill.Add rum or brandy to give a good flavor.This is excellent when served with praline.

You could use condensed milk instead of milk in these recipes. Except Butterscotch Custard or Caramel custard,(Where sugar must be used).no need to add sugar to  make other custards.

You can top a Chocolate sponge with custards and trifle with melted chocolate

Note:The picture shows a pista panacotta,with a chocolate cake base and ganache topping.