Verrines banoffee style, for banana and caramel fans

Ingredients

• 4 ozspeculoos (+/-)
• 3 bananas (+/- depending on size)

Caramel:

• 2 Tbsp butter
• 2 Tbsp brown sugar
• 3.5 oz sweetened condensed milk

Cream:

• 2/3 cup liquid cream 30% fat (cold)
• 1 tablespoon mascarpone (cold, optional)

Decoration (optional):

• dark chocolate

Materials

• 1 pastry bag
• 1 frying pan
• 4 bodega glasses

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Preparation

• Cut bananas into thin slices.
• Crush the speculoos to obtain small pieces.
  
• Place the banana pieces against the sides of the glasses.
• Fill the center with the speculoos pieces.
  
• Caramel:
  Melt the butter in a pan, then add the brown sugar and mix well.
• When the sugar has dissolved, add the sweetened condensed milk.
  
• Stir and wait for the mixture to boil. Allow to thicken for 1 minute. Remove from heat.
• Top speculoos with caramel in glasses. Chill for at least 1 hour.
  Place the cream and mascarpone in the freezer for 15 minutes before use.
  
• Prepare the whipped cream before poaching it onto the verrines:
  Beat the cream until stiff.
  *You can add a tablespoon of mascarpone to make it thicker.
• Remove the glasses from the fridge and place banana pieces on top of the caramel.
  
• Transfer the whipped cream to a piping bag and poach the cream on top.
• Decorate verrines with speculoos crumbs and a slice of banana.
  *You can also add grated chocolate if you like.