Banoffee Parfait
By Jeanne Kelley
Banoffee is a killer combination of banana and toffee and it’s irresistible. This decadent number comes together in a snap, but no one will know or care how it’s made as they will be transfixed by the nutty, buttery crumbs, the rich toffee caramel, the smooth cream, and sweet bananas. We enjoyed these delicious treats during our latest afternoon at Barking Dog Ranch. Makes 6 Servings
Ingredients and Instructions
6 tablespoons unsalted butter
1/2 cup chopped pecans
9 whole graham crackers (1 sleeve or one-third of a 14.4-ounce box), finely crushed
1 tablespoon firmly packed golden brown sugar
3/4 teaspoon fine sea salt
1 cup plus 2 tablespoons chilled whipping cream
1 (13.3-ounce) can dulce de leche
1 tablespoon golden or dark rum
2 large firm-ripe bananas, sliced
1 teaspoon vanilla extract
Melt 4 tablespoons of the butter in a heavy medium skillet over medium heat. Add the pecans and stir until nuts are just beginning to turn golden brown, about 2 minutes. Stir in the graham cracker crumbs, brown sugar, and 1/2 teaspoon of the salt and continue to stir until the crumbs are evenly coated and lightly toasted, about 2 minutes longer. Cool the crumbs completely.
Heat the remaining 2 tablespoons of butter and the 2 tablespoons of cream in a small, heavy saucepan over medium heat. Add the dulce de leche, rum, and remaining 1/4 teaspoon salt and whisk until the mixture comes to a boil and is smooth, about 1 minute. Cool the filling completely.
Spoon 3 tablespoons of the crumb mixture into each of the 6 half-pin wide-mouth jars. Using a pestle or muddler, tamp down the crumbs. Spoon 1 rounded tablespoonful of the filling into each jar, covering the crumbs. Top the filling in each jar with about 6 banana slices. Spoon the remaining filling over the bananas, dividing it evenly.
Whip the remaining 1 cup cream with the vanilla in a large bowl until soft peaks form. Spoon the whipped cream into the jars, dividing it evenly. Sprinkle the remaining crumbs over the whipped cream, seal the jars, and refrigerate.
Parfaits can be prepared up to 3 days ahead. Keep refrigerated.
from The Portable Feast by Jeanne Kelley
