This tropical banana and ananas layered spoonable dessert is made possible using a couple of handy convenience ingredients, such as creme caramel powder, canned ashta, canned ananas (pineapple), and tea biscuits. It was quick, good, and convenient. I was recommended to replace the tea biscuits with lotus biscuits next time to further elevate the flavor profile.
Ingredients:
2 pk crème caramel powder
1 cup geemar (canned)
30 (or more) tea biscuits
1 cup banana milk
3 bananas sliced
1 cup canned ananas slices
1 cup whipping cream
extra fruit to garnish
Method:
In a bowl, mix the crème caramel powder, and geemar until incorporated and whisk for about 3 minutes to render fluffy.
Place a layer of biscuit on the base of a 9 by 13 inch deep serving dish.
Pour over a third of the milk, topped with a third of the cream mixture and half the sliced banana and ananas. Repeat for a total of three layers, ending with the caramel cream on the surface.
Refrigerate overnight. Before serving, whip the cream and cover the surface of the dessert. Scatter extra sliced banana and ananas. Serve chilled.
صحة و عافية
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