Banana Toffee Bombe Alaska Pie |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This was 'invented' when i had the desire for something sweet (and this is about as sweet as it gets!) one night. started off as banana butterscotch dumplings, then i remembered the eggwhites in the fridge, and that dad liked bombe alaska, and this is the result. Ingredients:
200 g puff pastry |
4 bananas |
4 egg whites |
8 scoops vanilla ice cream |
150 g brown sugar |
1 cup light cream |
1/2 teaspoon vanilla extract |
20 g unsalted butter |
200 g icing sugar (you may not need all of it) |
Directions:
1. Pre heat oven to 200 degrees celcius.
2. Roll out pastry to fit your pie dish and blind bake for about 15 minutes with a weight (such as beans) on the base until just cooked.
3. Heat Brown sugar, cream, butter and vanilla until butter melts.
4. Simmer for 5 minutes.
5. Pour toffee sauce into pie case and refrigerate.
6. When toffee becomes firmer (it won't set completely), thinly slice banana and place over toffee, don't worry if it sinks.
7. Whisk egg whites, gradually adding icing sugar until stiff glossy peaks form.
8. Put icecream on top of bananas.
9. Spread meringue over ice cream, ensuring it touchs the edges of the pie crust.
10. Dust with icing sugar and bake until the meringue is golden and crunchy.
11. Place the pie tray on another larger tray while cooking to catch any explosions.
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