Banoffee is a popular treat across the pond. One taste of these, and you’ll know why.
Watch the video here.
INGREDIENTS
Half a box (200g) of graham crackers
1 Banana
1 Can of sweetened condensed milk
1 cup (180g) of chocolate
SUPPLIES
Instant Pot
A zip-top bag
A rolling pin
A fork
A couple of bowls
A cutting board
A sheet of SilPat
A couple of precision dipping tools
DIRECTIONS
Remove the label and adhesive from the can of sweetened condensed milk.
Place the can in the Instant Pot and cover it with water, making sure not to add more than the top mark on the inner pot. Turn the can on its side if necessary.
Make sure the top of the Pot is properly attached.
Turn the Steam Release valve to the “Sealing” position.
Press the Pressure Cook or Manual button and set the timer for 40 minutes.
When it’s done, carefully release the pressure, open the pot, and remove the can. Do not open the can until it reaches room temperature. This will take a few hours.
Once the can reaches room temperature, and not before, open the can and be amazed at the transformation.
Crush the graham crackers. Set aside some of the crumbs as a topping.
Mash the banana.
Combine the graham cracker crumbs and banana.
Add a little less than half the can of dulce de leche.
Combine the ingredients. You can add more dulce de leche if the mixture seems too dry.
Freeze the mixture for half an hour to help it firm up.
Form the mixture into balls and place them on a lined cutting board.
Return them to the freezer for half an hour.
Melt or temper the chocolate.
Dip a truffle into the melted chocolate, allow it to drain, and return it to the cutting board.
Immediately sprinkle on some graham cracker crumbs.
Repeat with the rest of the truffles and leave them on the counter to set.
