60g cream cheese (e.g. Philadelphia plain cream cheese)
95g white sugar
200g heavy cream (whipping cream)
150g boiling water
10g earl grey tea leaf
100g whole milk
8.5g gelatin - dissolve in 30g water
1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan (from the fridge).
11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.
1. Make the caramel filling Place the can of sweetened condensed milk at the bottom of your pressure cooker. Fill with water until it covers the top of the can. Water should be at least 3 to 4cm over the can.
Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 to 20min. Finally turn off the heat and let the pressure come down naturally.
Remove the can (watch out it's hot!) from the cooker and let it cool before opening the can. Set aside.
2. Make the crust Add all the cookie ingredient into your food processor. Pulse several times to mix until mixture becomes crumbly.
Spread the cookie crumbs on the baking sheet appropriately and bake for 20 mins at 170℃ degree.
3. Meanwhile, perpare the tart ring (about 20cm dia.) by lightly greasing the edges of the ring with butter or cooking spray, and line the side of the ring with parchment paper. Place on the baking sheet.
4. Immediately transfer the baked crumbles into the bottom of the tart ring (on the baking sheet).
5. Spread it slightly up the sides of the tart ring too. Refrigerate the crust until you use.
6. Assemble the cake Pour and spread the caramel filling over the crust. Slice bananas thinly and lay them over the caramel.
7. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form. Then spread the cream onto the sliced bananas.
NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
8. Then top up with shaving chocolate or cocoa powder. Chill the banoffee pie in the fridge for a few hours before serving to set.