Banoffee Pie Parfaits

sbs.com.au

Jacqui Lambert

subheading: 2:

bananas, diced

subheading: Pastry cream:

1 cup thickened (heavy) cream

1 cup full cream (whole) milk

1 vanilla bean, split and scraped

⅓ cup sugar

4 large egg yolks

½ tsp kosher salt

1½ tbsp cornflour (cornstarch)

42 g unsalted butter, cubed

subheading: Graham cracker streusel:

110 g (3¾ oz) graham crackers

42 g unsalted butter, melted

1½ tbsp sugar

Pinch of salt

subheading: Toffee sauce:

2 cups sugar

⅔ cup thickened (heavy) cream

115 g butter

1 tsp sea salt

subheading: Whipped mascarpone cream:

1 cup mascarpone, chilled

1½ cups thickened (heavy) cream

¼ cup icing (powdered) sugar, sifted

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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