Banofi trifal

Submitted by enr on 24 Jul 2012
# For the caramel:
400 g condensed milk
# For the chocolate mousse:
150 g of white sugar crystals
2 and 1/2 tbsp flour
25 g of unsweetened cocoa powder
1/4 tsp salt
400 ml milk
80 ml pastry cream
3 large egg yolks
90 g of dark chocolate
1 tsp vanilla essence
1 tbsp (14 g) soft butter
# For the cream:
200 ml pastry cream
sugar to taste
1 -2 bananas
15 Oreo cookies (or other chocolate cookies)
First prepare the caramel. In a large saucepan put the milk carton, cover with water and leave to cook for about 3 hours, until a nice thick caramel, periodically pour more water. While the caramel is prepared to make chocolate mousse. In a large bowl refractory stirring sugar, flour, cocoa and salt. Add 80 ml milk and stir until they combine. Add the egg yolks and stir well. Leaving the bowl aside and prepare the rest of the mousse. In saucepan, pour in the rest of milk (320 ml) and cream. Let the liquid boil. When we see that the milk starts to form foam outta casserole from the fire. Very Carefully transfer the milk mixture into the yolk, stirring constantly. Pour the entire mixture into a clean saucepan and let the fire again stirring constantly, until the mixture does not get the consistency of mayonnaise (about 3 to 5 minutes). Get out of the heat and optional Pour into strainer to give to a smooth mousse texture. Add the grated chocolate and stir the mixture with a spatula. Cover mousse with household foil, allowing him to touch the cream to not form tsipichka. Leave the cream in the refrigerator to cool down and tighten slightly. In bowl, beat cream with sugar additional optional. Peeled and sliced ​​bananas. Smash nice cookies. We make bowls or cups in which to serve trifala. At the bottom of the court, which will serve poured from chocolate mousse, put banana slices, sprinkle well with biscuit crumbs, pour caramel, banana again, again crumbs, cover with cream and decorate optional.
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24 Jul 2012


recipe sounds delicious and with these products I'm sure that you are getting tasty. However, I wonder what *casserole* and that differs from the pot with something?

accidentally stumbled upon the recipe. Casserole (casserole) is something of a Bulgarian stew. Typically, the container is a porcelain, clay or similar material, a deeper one of the baking pan and may have a cover. It is generally used for baking, and is not suitable for the hot plate. I do not know what place is in this recipe. I can only assume that the caramel can be prepared in it, but in the oven, not the stove. I saw a recipe that condensed milk can become caramel (toffee / dulce de leche) as an unopened box placed in a fireproof container, cover with water and bake at 180 degrees for about 3 1/2 hours.

gkostova04, casserole of Bulgarian tell them of small pot with a long handle. Unfortunately, a new word to our existing ... Also I have seen say casserole / and meals prepared in these keramchini vessels, but in this case it comes to pot.

Nevi, thanks for the information. I usually read recipes in English (if not in Bulgarian) and since this recipe comes from England (according to wikipedia), it seemed strange use of *casserole*. In the future, I mean both meanings.