Banoffee With Candied Hazelnut For Mothers Day !
By: sonia gupta
Published: Friday, May 6, 2011 - 6:18pm

Ingredients




Oatmeal cookies: few, crushed to powder
1/2 cup Whipped Cream:
1/2 cup Mascarpone Cheese:
1/4 cup La Lechera Dulce De Leche:
1 Banana:
Hazelnuts: few
2 teaspoons Sugar:
Salt: A pinch

Preparation

1 Method: 2 Whip together cream and mascarpone cheese. Add some sugar & a pinch of salt, mix well. 3 Take out the mix in a pastry bag or ziplock bag. 4 Cut the banana into thin slices. 5 Put crushed oatmeal cookies in the champagne flute glasses. 6 Pour the cream and cheese mix from the ziplock bag. 7 Add some slices of banana. 8 Add 2 Spoons full of La Lechera Dulce De Leche 9 Again pour the cream & cheese mix and seal the Flutes. 10 How to do Hazelnut Candies ! 11 Caramelize sugar in the pan, as it start browning reduce heat and coat hazelnuts, stretch Hazelnuts back slowly to make a string. Break the string when almost 2 inches long. 12 Process can be bit tricky so be patient, a detailed method is available at Martha Stewart's Website. 13 Let the flutes cool inside the refrigerator for at least 45 mins and garnish with candies Hazelnut.

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