Relax, it’s a recipe Okai?!?!
This is a spin off on the Banoffee Pie recipe and also takes some time to prepare, so plan in advance. It gives serious competition to Banoffee pie as my favourite dessert, and it doesn’t have as much sugar as Banoffee pie does. And it doesn’t require the toffee, so you don’t need to boil the tin of condensed milk either. I made it on Guruji’s Birthday.
You will need:
4 tablespoons of finely ground crystal sugar (we call it mishri, just whirl a few small pieces of mishri in a grinder)
1 small ripe pineapple diced
3 ripe apples washed and diced, don’t bother peeling
3-4 ripe Alphonso mangoes pulped, you will need a small bowl full
1 ripe Alphonso mango, thinly sliced for decoration
3 packets of any biscuit that you like, we used the honey oatmeal from Café Coffee day (something with ginger in it will be nice too)
500 ml of whipping cream
About 3-5 tablespoons of melted butter
8-20 walnuts chopped coarsely
Crush the biscuits into a rough powder. Put the biscuit powder in a bowl and add the melted butter to it. Thoroughly stir in the butter.
Grease a baking tray with butter and add the biscuit powder and press in firmly. Put this in the fridge to chill for about 10-15 minutes at least.
Melt 2 tablespoons of butter in a frying pan and add the apple and pineapple pieces and cook on low flame for about 10-15 minutes until most of the moisture has evaporated, and the fruit mixture is tender. You may optionally add a tablespoon of powdered organic sugar to this as well if you wish. Let this cool for a bit. Remove the baking tray from the fridge and spread this (somewhat cooled) fruit mixture evenly on the biscuit base. Return the tray to the fridge for another 15 minutes.
If you have not yet pulped the mangoes, do it now. Also whip the cream till it forms soft peaks. Thoroughly stir in 3-5 tablespoons of the whipped cream into the mango pulp.
Bring out your tray from the fridge and carefully spread the mango cream onto the fruit layer. Return the tray to the fridge.
Continue whipping the remaining cream until it forms stiff peaks. Next, with a spatula, spread a thick, generous amount of the stiffly whipped cream onto the fruit and mango cream layers. If possible, do this step in a cool place. The cream layer should be little over 1 inch thick. Smoothen out the cream layer with a spatula. Sprinkle finely chopped walnuts onto the cream, or decorate with thinly sliced mangoes. Chill in the fridge for at least another 20 minutes, preferably an hour, more is better.
Carefully spread the stiffly whipped cream onto the mango cream layer
While Serving, cut carefully into generous pieces, and eat with relish… You will definitely need to add a few more rounds of Suryanamaskars and some vigorous jogging to your schedule for the next week or so!
PS: When mangoes are out of season, then use (preferably) unsweetened mango pulp for making the mango cream. Or you could replace the mango cream layer with a jam layer. Add a teaspoon of butter to a frying pan and melt. Add to this 10 tablespoons of jam. I use an entire bottle of St. Dalfours jam. After much experimenting, i have settled for either mango and pineapple jam, apricot jam, strawberry jam or raspberry jam for this dessert. Cook the jam until it liquefies, you may need to add 1-4 tablespoons of water. Then add this liquid jam to the fruit mixture instead of the mango cream layer. It tastes phenomenal!
PPS: When I had his first bite of this scrumptious dessert, I closed his eyes reverentially, moaned and said this is like oral orgasm…LOL
9 minutes later, there was no cream left either…