baked goods, other cool bloggers, recipes, RECIPES

Phyllo pastry boats – what ALL boats should be made out of.

August 3, 2012

Came across these phyllo pastry boats and thought I should do the right thing and share them with you guys. Have you ever seen anything sweeter than this? And they float in a chocolate lake. I think all boats should be edible and float on actual lakes made of chocolate. I mean, man has managed to rocket themselves to another planet so surly they can make a lake out of chocolate and boats that you can eat with your face. SURLY.

 

You Might Also Like

  • tomika October 3, 2012 at 2:53 pm

    please make this ..:)

    BANOFFEE PIE
    4 heaped tablespoons golden caster sugar
    4 ripe bananas
    100ml semi skimmed milk
    1 premade sweet pastry case
    300ml double cream
    1 tablespoon camp (instant) coffee
    1 100g bar of good quality dark chocolate (70% cocoa solids), to serve

    Put a medium frying pan on high heat .
    Put 4 heaped tablespoons of golden caster sugar into the frying pan and shake the pan to spread it around. Let it melt while you peel two of the bananas and blitz them with 100ml of milk in a liquidizer until you have a smooth consistency. Carefully tilt the frying pan to help dissolve all the sugar. Once bubbling and golden, pour in the banana mixture. Do not touch anything in the pan caramel is very hot and can burn badly. Keep stirring constantly, so it doesn’t catch, for 1 to 2 minutes, until dark and golden, then pour into the pastry case. Spoon and spread it around evenly, then carefully slide the pastry case onto a platter and out it into the freezer to cool down for a few minutes.
    In a large bowl, whip the double cream with a balloon whisk until fairly thick. Lightly fold through 1 tablespoon of camp coffee to get a marble effect. Peel and finely slice your 2 remaining bananas at an angle. Get your filled base out of the freezer and top with slices of banana. Use a spatula to tip the cream onto of the pie. Scrape over a little dark chocolate and pop back into the freezer until ready to serve.