Nutella® Semifreddo Banoffee by Katherine Sabbath
Banoffee pie is an impressive way to bake someone’s day (you’ll need to plan ahead though because this pie needs to freeze for 4 hours). Whipped banana cream, delicious Nutella® squiggles and toasted hazelnuts atop a buttery biscuit crust, make this banoffee pie the ultimate dessert for a hot day!
Find the ripest bananas you can get your hands on for the creamy semifreddo, as they help sweeten the filling.
INGREDIENTS FOR 12 SERVINGS
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3 large very ripe bananas
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1 tablespoon fresh lemon juice
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2 cups (500ml) thick (double) cream
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1 teaspoon vanilla bean paste
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1⁄2 cup (80g) hazelnuts
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150g Nutella
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Piping bag, cut at the tip
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2 1/2 cups (250g) graham cracker crumbs
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110g (4oz) unsalted butter, melted
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Use the Kenwood processor attachment to make graham cracker crumbs. Next, add the butter and mix in the processor until the crumbs are well coated and can easily ‘press’ together.
Tasty Tip: If you can’t find graham crackers you can use plain digestives or Granita biscuits as a substitute. -
Grease a 23 cm (9 inch) loose-bottomed pie dish, at least 5 cm (2 inches) deep, and use the back of a tablespoon to press the crumb mixture into the bottom and up the side. Freeze until firm, about 25 minutes.
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Meanwhile, in a large bowl of a Kenwood mixer or stand mixer, use the whisk attachment to whip the cream and vanilla to firm peaks. Remove whipped cream from mixer bowl and set aside.
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In the same mixer bowl, use the K-beater attachment to mash together the bananas with the lemon juice. When the mixture is smooth, fold in the whipped cream. Mix until the mashed bananas are well dispersed throughout the cream.
Tasty Tip: Kat recommends taste-testing here. The mixture should be lightly sweet if you’ve used very ripe bananas. If you find the mixture is not sweet enough – or if you used under-ripe bananas – fold in 2–3 tablespoons of icing (confectioners’) sugar, to taste. -
Preheat the oven to 160ºC (315ºF) fan-forced. Roughly chop the hazelnuts and place them in a single layer on a baking tray. Roast for 5–10 minutes, or until lightly golden. Set aside to cool.
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Remove the pie crust from the freezer and top with the whipped banana mixture.
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Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for at least an additional 2 hours before serving.
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When you’re ready to serve the pie, transfer the Nutella into the piping bag and pipe squiggles around the outer edge, working your way towards the middle. Feel free to get creative here! Garnish with the toasted hazelnuts.
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Use a large chef’s knife dipped in hot water and wiped dry to cut into slices. Kat recommends leaving the pie to stand for 5–7 minutes at room temperature to make it soft enough to slice without much resistance.
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Tasty Tip: This Nutella semifreddo banoffee is best enjoyed on the same day that its decorated. If left undecorated, it can be stored in an airtight container or covered in plastic wrap in the freezer for up to 2 weeks.
