Nichol's Garden Centre’s banoffee porridge

PHOTO: SUPPLIED
PHOTO: SUPPLIED
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Portions 10

Porridge

1 cup of rolled oats

1 cup of milk

1 cup of water

Caramel

1 can of condensed milk

Vanilla mascarpone

1 cup of mascarpone

1 Tbsp of vanilla paste

Malt biscuit crumb

125g butter

½ cup white sugar

½ cup brown sugar

1 egg

½ tsp baking soda mixed with 1 Tbsp warm water

1½ cups flour

½ Tbsp malt extract powder

¼ tsp salt

To serve

1 banana, sliced

Method

To make the porridge

Simmer until the oats are soft and all liquid has absorbed.

To make the caramel

Put the can of condensed milk in a pot and fully submerge in the water.

Simmer for 3 hours, while constantly topping up with water to keep submerged the entire time.

To make the vanilla mascarpone

Mix mascarpone and vanilla paste together.

To make the malt biscuit crumb

Cream butter, vanilla and sugar with whisk. Add the egg and continue whisking.

Sift over the flour, malt extract powder and salt and mix.

Roll into balls and bake at 160degC for 15-20 minutes or until cracked and golden.

They will harden once they cool down completely.

Once cooled, smash into tiny pieces.

Plating

Using a large dessert bowl, place cooked oats in the bowl. Dollop caramel and mascarpone on top. Place sliced banana around and then sprinkle some of the malt biscuit crumbs over it.

Recipe provided by Nichol's Garden Centre, Cromwell. Recipe requested by Helen Laney, of Oamaru.

• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

 

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