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Chocolate banoffee blancmange recipe

Chocolate banoffee blancmange recipe

94 ratings

This sweet, wobbly yet set dessert might seem a bit retro but you'll forgive all that once you taste it. Our banoffee version uses bananas, cocoa powder and Tesco Finest salted caramel sauce to give a little twist to a dinner party classic. See method

  • Serves 12
  • Takes 30 mins plus 6 hrs setting
  • 249 calories / serving
  • Gluten-free

Ingredients

  • 300ml whole milk
  • 100g caster sugar
  • 40g ground almonds or cornflour
  • 2 x 12g sachets powdered gelatine
  • 3 medium bananas (275g peeled weight)
  • 2 tbsp cocoa powder, plus ¼ tsp
  • 350ml whipping cream
  • 100g Tesco Finest salted caramel sauce

Each serving contains

  • Energy

    1040kj
    249kcal
    12%
  • Fat

    16g 23%
  • Saturates

    9g 47%
  • Sugars

    20g 22%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 21.7g Protein 4.8g Fibre 0.4g

Method

  1. Bring 150ml of the milk to a simmer in a pan with 50g sugar and 20g ground almonds or cornflour. Reduce the heat to low and simmer gently for 5 mins. Remove from the heat and leave to cool for 10 mins.
  2. Meanwhile, mix 1 gelatine sachet with 2 tbsp cold water in a small >owl; set aside for 5 mins. Stir the gelatine into the cooled milk pan, stirring continuously until dissolved.
  3. Put 225g banana in a blender with the 2 tbsp cocoa powder and blend until smooth. Stir in the milk mixture and 150ml of the cream until smooth, then pour into a 1.5ltr jelly mould, bundt tin or pudding bowl. Transfer to the fridge for 3 hrs or until set.
  4. Once set, repeat steps 1-3, replacing the banana and cocoa with 75g of the caramel sauce. Pour over the set banana and chocolate blancmange and leave to set in the fridge for 3 hrs, or overnight.
  5. When set, briefly dip the bottom of the mould into a bowl of hot water to loosen the blancmange, being careful not to get water in the mould. Invert onto a serving plate and remove the mould.
  6. To serve, lightly whip the remaining cream to soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe the cream around the edge of the blancmange in little clusters, then decorate with the remaining 50g banana, cut into thin slices. Drizzle over the remaining 25g salted caramel and dust with a little cocoa powder. It will keep in the fridge for up to 2 days.

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