Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
Estimated cost per serve is 1.22 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 250grams Woolworths gingernut biscuits, broken
- 125grams 125g unsalted butter, melted
- 2tablespoons white miso paste
- 3teaspoons gelatine powder
- 225grams Woolworths cream cheese, softened
- 1/2 cup caster sugar
- 500mL Woolworths thickened cream, at room temperature
- 1/3 cup packed brown sugar
- 1/4 cup Woolworths maple syrup
- 3 bananas, sliced
- 1/4 cup Macro toasted coconut flakes
Description
Miso adds a delicate savouriness to the caramel in this super simple banana cream pie. Cut into generous slices for a delicious weekend dessert.
Method
Step 1 of 4
Process biscuits until finely crushed. Add butter and 1 tbs miso and blitz to combine. Press biscuit mixture over base and side of a 24cm (base) loose-based fluted tart tin. Refrigerate until required.
Step 2 of 4
Dissolve gelatine in 1 tbs boiling water. Using an electric mixer, beat cream cheese and caster sugar in a large bowl until pale and smooth. Using clean beaters, beat cream in a large bowl until firm peaks form. Fold gelatine and half of the whipped cream into the cream cheese mixture until combined. Spoon into biscuit shell. Smooth surface. Refrigerate for 2 hours or until firm. Cover remaining whipped cream and chill until required.
Step 3 of 4
Meanwhile, to make miso syrup, place brown sugar, maple syrup and remaining miso in a heavy-based frying pan over medium-high heat. Cook, stirring occasionally, until mixture is smooth, combined and melted.
Step 4 of 4
Top pie with remaining whipped cream, then banana. Drizzle with miso syrup. Serve sprinkled with coconut.
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