Rita Lobo teaches you how to make BANOFFE, a banana pie with dulce de leche, whipped cream and coffee. BANOFFE is a pie of English origin served cold. In this version, Rita uses dulce de leche made with condensed milk in a pressure cooker. #NhacGNT #PracticalCooking #RitaLobo Ingredients: For the dulce de leche: 1 can of condensed milk (395 g) For the dough: 2 cups (tea) of wheat flour ⅔ cup (tea) of sugar 125 g of cold butter, cubed 1 egg 1 egg yolk For the assembly and topping: 4 ripe bananas All the cooked dulce de leche 1 pinch of salt 1 ¼ cup (tea) of cold fresh cream 2 tablespoons (soup spoons) of sugar 2 teaspoons (tea) of ground coffee Preparation: For the dulce de leche: Remove the paper label from the can of condensed milk and, with a small knife or spatula, scrape off any glue residue. Place the can (closed) in the pressure cooker and cover with water until it is two fingers above the can. Cover the pan and cook over high heat. As soon as the valve starts to whistle, lower the heat and count 40 minutes. Turn off the heat and wait for the steam to completely escape from the pan before opening the lid. Using tongs, remove the can from the pan, being careful not to burn yourself. Wait for the can to cool completely at room temperature, for at least 2 hours, before opening. For the dough: In a large bowl, mix the flour and sugar. In a small bowl, crack the egg, separating the white from the yolk. Transfer the yolk to another bowl. Add the egg to the yolk and beat with a fork to combine. Set aside. Add the cold butter to the bowl with the flour and mix, pinching with your fingertips, until it forms a crumbly mixture. Make a well in the center, add the beaten egg and yolk and knead with your hands until the dough is smooth. Shape the dough into a ball and flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. In the meantime, set aside a round pan with a loose bottom and 24 cm in diameter. After 30 minutes, lightly flour the counter and roll out the dough with a rolling pin until it forms a disk 5 cm larger than the diameter of the pan, approximately 0.5 cm thick. Carefully roll the dough onto the rolling pin and unroll it over the pan. Gently press the center of the dough into the bottom of the pan and adjust the sides to make the pie even. With the tip of your index finger, press the dough firmly into the corner of the pan. With your hands, also press the dough into the side of the pan to secure it. With the back of a knife, cut off the excess dough edge, leaving the side 5 cm high – since the dough shrinks when baking, the pie will end up with the desired 4 cm high. Return the dough to the refrigerator for 1 hour before baking. Preheat the oven to 180 ºC. Remove the pie crust from the refrigerator and cut a large piece of aluminum foil. Place the foil over the pie and use your hands to smooth it over the entire bottom and sides of the pie crust. Fold the edges of the foil over the outside of the pan and fill the bottom with raw beans – this will prevent the pie crust from puffing up and cracking while baking. Bake for 30 minutes. Remove the pie crust from the oven and, being careful not to burn yourself, remove the foil and beans. Return the pie crust to the oven for another 5 minutes, or until the edges and bottom begin to brown. Be careful not to let the pie brown too much, as it will finish setting once it cools, otherwise it may become tough and brittle. Remove the crust crust from the oven and wait for it to cool completely before assembling the pie crust. To assemble and topping: Once cool, unmold the pie crust and transfer to a large serving plate. In a bowl, place the cooked dulce de leche, add a pinch of salt and mix with a spoon until creamy and spreadable on the pie. Place the chilled fresh cream in the bowl of the mixer, add the sugar and start beating on low speed. As soon as it starts to thicken, increase the speed to medium and beat until firm, like whipped cream. Using a spoon, spread all the dulce de leche on the bottom of the pie, forming an even layer. Peel and cut the bananas lengthwise. Arrange the banana slices on top of the dulce de leche, with the cut side down, in a circle from the outside in, covering the entire surface. Transfer the whipped cream to a pastry bag and cut off the tip. Cover the entire pie with the whipped cream, forming balls of different sizes and heights. Refrigerate the pie for at least 2 hours before serving – the colder the banoffee is, the better. When serving, sprinkle the ground coffee over the pie. ----------------------------------- ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br