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I know I keep banging on about Heilala vanilla, but like the Thermomix or the BMW, once you have driven the best, there is no going back.
I hope you have all at least considered the possibility of accompanying me to tropical Tonga for the foodie adventure of a lifetime to see the birthplace of this amazing vanilla. I love all food tourism (and if you follow my blogged adventures you will know this….) but this trip is something so different. Just a few people, a stunning chef, an island, beautiful food and the chance to cook for the chosen few….You! What more is there?? (OK, I need to get out more….but doesn’t it sound fantastic?) So at the risk of being repetative…here is another stunning recipe using that vanilla…enjoy!
Dulce de Leche;
800g full cream milk
1 tsp Heilala vanilla bean paste
1 tsp ground cinnamon
30g real maple syrup
1 cooked pastry shell (I LOVE the nutty crust of the linked recipe and this teams perfectly with this recipe)
3 large ripe bananas
Maple syrup to taste
Shaved chocolate to garnish
Dulce de Leche;
Place milk, sugar, vanilla bean paste and cinnamon into Thermo bowl and cook 8 min/90ºC/speed 4.
Add maple syrup. Cook 60 min/90ºC/speed 4. Place basket on top of lid to allow reduction with minimum mess.
Blend 30 sec/speed 6. Set aside until ready to assemble pie.
Preheat oven to fan forced 180ºC.
Make pastry and press into flan dish with removable base. Place in freezer for 20 minutes.
Bake for 10 minutes.
Remove pastry from oven and top with Dulce de Leche. Bake a further 10-15 minutes.
To finish, cut bananas and arrange on top of filling. Drizzle with maple syrup to taste.
Whip cream and either pipe or spread on top of bananas and decorate with shaved chocolate. Serve immediately.
You can pre make both the base and the Dulce de Leche. Assemble just prior to serving. You may have to warm the Dulce de Leche in the microwave in order to make it spreadable.
SO, who’s coming to Tonga with me??