Semifrio De Banoffee Recipe
Make Semifrio De Banoffee Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramelized banana and toffee layer
Dulce de leche / toffee (if making from condensed milk)
Semifrio base
Crunch & finish
Method
Dulce de leche / toffee (if making from condensed milk)
- 1
Make dulce de leche by stovetop
Remove the label from the can of sweetened condensed milk. Place the unopened can in a pot and cover completely with water. Bring to a gentle simmer, then reduce heat to keep a low simmer. Simmer for 2 to 3 hours (2 hours for a lighter toffee, 3 hours for a darker caramel), topping up water as needed to keep the can submerged. Remove can and allow to cool completely before opening. Alternatively use 400 g store-bought dulce de leche.
Caramelized banana and toffee layer
- 2
Caramelize bananas
Peel and slice the bananas into 1/2 cm rounds. In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 3 tbs light brown sugar and stir until it dissolves and starts to bubble. Add the banana slices in a single layer and cook without moving for 1–1½ minutes to get a golden edge, then flip and cook another 1 minute. Stir gently to coat. Add 1 tsp lemon juice and 1 tsp dark rum or banana liqueur if using; cook 30 seconds to glaze. Remove from heat and set aside to cool slightly.
- 3
Mix with dulce de leche
When the dulce de leche is ready or if using store-bought, reserve about 150–200 g of dulce de leche. Stir a few spoonfuls into the warm bananas so they are evenly coated but not swimming in sauce. Keep the remainder of the dulce de leche for layering and decoration.
Semifrio base
- 4
Prepare egg yolk sabayon
Set up a bain-marie: place a heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Whisk together 4 egg yolks and 75 g caster sugar until combined. Place bowl over the water and whisk constantly for 6–8 minutes until mixture is thick, pale, and ribbon coats the whisk (the temperature should reach about 70–75°C if using a thermometer). Remove from heat and whisk in 1 tsp vanilla extract and a pinch of sea salt. Allow to cool to room temperature, whisking occasionally so it stays smooth.
- 5
Whip cream
In a chilled bowl, whip 500 ml cold heavy cream to soft–medium peaks. Do not overwhip; you want a billowy texture that still folds easily.
- 6
Fold sabayon into cream
Fold one-third of the whipped cream into the cooled yolk sabayon to lighten it, using a rubber spatula. Gently fold in the remaining cream in two additions until thoroughly combined and airy. Reserve about 3 tbs of this mixture if you want a smoother top for decorating.
Assembly
- 7
Prepare crumb base
Stir 100 g crushed digestive biscuits with 30 g melted unsalted butter until the texture resembles damp sand. Press half of the crumb mixture into the base of a 1.2–1.5 liter loaf tin or small terrine lined with plastic wrap or parchment, pressing firmly and evenly to form a compact base.
- 8
First layer
Spoon about half of the semifrio cream mixture over the crumb base and spread gently to an even layer (about one-third of the container height).
- 9
Add banana-toffee layer
Arrange half the caramelized banana slices over the cream layer. Drizzle 2–3 tbs of reserved dulce de leche over the bananas, using the back of a spoon to create gentle swirls (do not mix through).
- 10
Second layer
Spoon the remaining semifrio cream over the bananas and spread evenly. Add the remaining caramelized bananas on top and drizzle with additional dulce de leche as desired. Finish with the remaining biscuit crumbs sprinkled over the top for texture.
- 11
Chill
Cover the tin tightly with plastic wrap and transfer to the freezer. Freeze until firm but sliceable, at least 6 hours, preferably overnight. For a softer 'semifreddo' texture, freeze 6–8 hours; for a firmer slice, freeze longer.
Finish and serve
- 12
Unmold and decorate
Remove semifrio from freezer about 10–15 minutes before serving to slightly soften. Lift from tin using the plastic wrap or run the outside of the tin briefly under warm water to loosen (do not let water touch dessert). Transfer to a serving platter. If desired, grate 20 g dark chocolate over the top or add extra sliced fresh banana and a few dollops of warmed dulce de leche.
- 13