Banoffee recipe in verrines

Difficulty: Easy - Preparation: 35 min

Material:

• 4 verrines
• 1 saucepan
• 1 whisk

Ingredients :

• 3 Bananas from Guadeloupe & Martinique
• 7 cl of liquid cream
• 250 g of speculoos
• 15 g of melted butter
• 1 sachet of vanilla sugar
• 1 tsp. icing sugar
• 150 g of milk jam
• Dark chocolate shavings

Preperation :

1. Start by mixing the speculoos, do not powder them, it's best when there are pieces left! Melt the butter and add it to the speculoos, mix well and garnish at the bottom of the verrines. Then store the verrines in the refrigerator.
2. Meanwhile, whip the liquid cream into a firm whipped cream, with the vanilla sugar. Whisk well. Add the mascarpone and icing sugar.
3. Then cut the bananas into slices, and place them on the cookies. Then pour two generous teaspoons of milk jam over the bananas.
4. Finally cover everything with the mascarpone whipped cream and add a few shavings of dark chocolate. Reserve in the fridge.

It only remains to feast. Enjoy your lunch !