Dessert – that was the first thing that came to my mind when I took my sip of the new banoffee milk by Lewis Road Creamery.
It had to be with single-origin chocolate so I messaged my friends at Foundry Chocolate for some advice on which of theirs would be great with bananas.
Turns out beans from Tanzania, with hints of Christmas cake and fruit, is the perfect pairing for a creamy banana dessert.
I wanted something light and smooth, that accentuates both the creaminess of the banana milk and the chocolate, so I created a milk pudding dessert.
If you prefer a loose pudding, feel free to remove gelatine from the chocolate layer.
Serves 6, 105ml portions
Chocolate milk layer
60g Foundry Tanzania chocolate, chopped into small pieces
140ml Banoffee milk
50ml double cream
2g (2/5 tsp) gelatine powder
Banoffee Milk pudding layer
360ml banoffee milk
40ml double cream
2 tsp granulated white sugar
4g (4/5 tsp) gelatin powder
Chocolate pudding layer
1. Add chocolate, milk and cream to a large pot. Sprinkle gelatin over top. Stir with a whisk until gelatin is dissolved.
2. Warm mixture over low heat on the stove, all the while whisking. Do not allow it to simmer. Whisk until gelatin and chocolate are completely dissolved and melted, about 5 mins. Remove from heat.
3. Pour chocolate mixture into small glass containers (to set the chocolate at a diagonal, I used a box which has groves on the bottom and stacked the glasses against each other). Pour mixture in until it is close to the lip. Let it set in the fridge for 3 – 4 hours.
Banoffee milk pudding layer
4. Add milk, cream and sugar to a large pot. Sprinkle gelatin over top. Stir with a whisk until gelatin is dissolved.
5. Warm mixture over low heat on the stove. Do not allow it to simmer. Continue whisking until gelatin and sugar are completely dissolved, about 2 mins. Remove from heat and let it cool.
6. Test warmth before pouring on top of the chocolate layer – it shouldn’t be so warm that it melts the chocolate layer.
7. Pour milk mixture on top of the set chocolate layer. Return to the fridge and allow it to set, about 3 – 4 hours.
8. Serve with butterscotch sauce and grated chocolate.