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Yogurt And Banana Ginger Nut Ginger Snap

Ingredients
  Gingernut biscuits 6 Ounce, crushed (175 g)
  Caster sugar 2 Ounce (50 g)
  Butter 2 Ounce, melted (50 g)
  Ripe bananas 6 Medium, peeled
  Lemon juice 2 Tablespoon
  Evaporated milk 1⁄3 Can (3.33 oz), chilled (1/2 small can)
  Natural yogurt 1⁄4 Pint (150 ml)
  Gelatin 2 Teaspoon
  Water 2 Tablespoon
  Ripe banana 1 Small, peeled and sliced
  Whipped cream 2 Tablespoon (as required)
Directions

GETTING READY
1) Grease a 8 inch flan ring placed on a baking sheet and line with a greased parchment paper.

MAKING
2) In a bowl, combine all the flan ingredients together, mix thoroughly.
3) Press the mixture into the prepared flan ring, then refrigerate until set.
4) Puree the bananas in an electric blender or rub through a sieve and immediately stir in the lemon juice.
5) In a bowl, beat the evaporated milk until thick, then fold into the banana puree along with the yogurt.
6) In a heatproof bowl, soak the gelatine in water, then stir over a pan of hot water over a low heat, until the gelatine is dissolved.
7) Allow to slightly cool, then stir into the banana mixture.
8) Spoon the mixture into the flan case and refrigerate until set.
9) If you wish to freeze the recipe do it at this stage. Freeze, then remove the flan ring and paper, place in a freezer bag seal, label and freeze.

SERVING
10) Garnish the Yogurt and Banana Gingernut Gingersnap with the banana slices and rosettes of whipped cream and serve.
11) If using the frozen dish, unwrap, then thaw at room temperature for 4 hours and serve as indicated in step 10.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Banana
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes

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