Banoffee verrines

If you haven’t already fallen for ‘verrine‘ thing, then here’s a recipe you could make in your sleep. The whole ‘verrine’ (transl. glass) fashion has taken hold of the cuisine world the last couple of years. Everyone does them. We have about 5 cookbooks at La Cocotte covering every possible combination of sweet, savoury or both flavours together.

To be honest I think it’s a bit of a gimick. It just involves plonking several different layers of ingredients in a glass. But heh hoh it looks posh and I’m all for fancy things which can be whipped up within minutes.

Banoffee verrine – light version

2 bananas, sliced
½ lemon
10 biscuits (preferably digestives), crushed to crumbs
150g of low fat yoghurt (use mascarpone for full fat version)
8 tbsp Dulce de leche

4 glasses

Squeeze lemon juice over bananas, stir. Put a tablespoon of biscuit crumbs at the bottom and then alternate layers of banana, dulce de leche and yoghurt. Finish with a sprinkling of crumbs. Served chilled.

Banoffee verrine – version ‘light’

2 bananes, couper en tranches.
Jus de 1/2 citron
10 biscuits (préférablement des digestives), écrasés
150g fromage blanc 0% (ou mascarpone)
8 c. à soupe de confiture de lait

4 verrines

Mélangez le jus de citron avec les bananes. Disposez une c. à soupe de biscuit écrasés au fond de chaque verrine, après alterner les couche de confiture du lait, des bananes et fromage blanc. Terminez en saupoudrant les biscuits. Servez froid.