Dulce de Leche
- 800 g full cream milk or coconut cream (for a dairy free version)
- 250 g sugar
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 50 g real maple syrup
- 1 cooked pastry shell
- 3 large bananas, ripe
- Maple syrup to taste
- 600 g cream
- Shaved chocolate to garnish
Place milk, sugar, vanilla bean paste and cinnamon into Thermo bowl and cook 8 min/90ºC/speed 5.
Add maple syrup. Cook 30-35 min/Varoma/speed 5. 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.