hi I’m Georgie and I’m from Jamie’s food
team and I’m going to show you how to
make the Navi pie so you want to start
by eating some golden caster sugar you
need about four tablespoons we’re just
gonna put that in a medium sized pan on
a high heat and then four tablespoons of
golden caster sugar and it’s a pan try
not to stir it too much that’s how you
get sugar crystals form so just give it
a little shake even it out and then just
leave it for a few minutes and I’ll
start to caramelize and go lovely and
golden okay as you can see the sheer
certain stuffings turn really gorgeous
and golden now and I haven’t stirred it
at all I’ve just given a little shake so
it doesn’t get all crystallized but look
around the edges it’s a really beautiful
color and that’s pretty much dissolved
now so just give it a little swirl like
that beautiful then we’re gonna add our
blitzed bananas the pan be really really
careful because that is super hot and
you don’t touch anything
and pull that in and then just using
spatula just ripple it through smells
incredible
I’ll just leave it on the hob to cook
away for a minute before we pour it into
our case we’re just going to pour it
into our sweet pastry case
then I’m right too much of it’s not
mixed complaint days but swells and
pools of molten sugar now to set
perfectly
and spread it out and the case now we’re
gonna pop that in the freezer for a few
minutes to cool down before button on
top
okay so the base of our pie has been in
the freezer for a few minutes we’re just
going to finish off the topping I’m
going to start by whipping 300 mils of
double cream these have a nice patrol
balloon whisk it’s a bit much air as
possible so you want to put the cream
and so you just start click Peaks don’t
over with it there is a point where it
will split so just be really gentle like
that almost there and I’m just going to
get tablespoon of coffee essence
gorgeous it’s perfect
I’m just going to ripple in tablespoon
of coffee – coffee essence sweat it into
the cream I just leave that to one side
get your remaining two bananas I’m going
to slice these and put them on the base
so slice them at an angle to give them a
nice interesting edge
and get your pie and just really gently
just scatter the bananas on top so you
get even surface
excite and then find sir
Jenny pour over our cream
all that gorgeous coffee essence we
portray she looks beautiful
and then to finish it off we’re just
going to put some shavings of chocolates
you can grate the chocolate on that’s
fine or if you want to give us a go get
yourself of five dark chocolates and
using the fat flat side not this sort of
texture side itself a sharp knife and
just scrape it tilt it an angle about 45
degrees and scrape it towards you the
chocolates been in the fridge will be
too hard and he won’t and get nice curls
so just make sure it’s been out the
fridge for a while it’s a little bit
more malleable so just use your knife to
scatter on those shavings
and there you have it an absolutely
heavenly banoffee pie
team and I’m going to show you how to
make the Navi pie so you want to start
by eating some golden caster sugar you
need about four tablespoons we’re just
gonna put that in a medium sized pan on
a high heat and then four tablespoons of
golden caster sugar and it’s a pan try
not to stir it too much that’s how you
get sugar crystals form so just give it
a little shake even it out and then just
leave it for a few minutes and I’ll
start to caramelize and go lovely and
golden okay as you can see the sheer
certain stuffings turn really gorgeous
and golden now and I haven’t stirred it
at all I’ve just given a little shake so
it doesn’t get all crystallized but look
around the edges it’s a really beautiful
color and that’s pretty much dissolved
now so just give it a little swirl like
that beautiful then we’re gonna add our
blitzed bananas the pan be really really
careful because that is super hot and
you don’t touch anything
and pull that in and then just using
spatula just ripple it through smells
incredible
I’ll just leave it on the hob to cook
away for a minute before we pour it into
our case we’re just going to pour it
into our sweet pastry case
then I’m right too much of it’s not
mixed complaint days but swells and
pools of molten sugar now to set
perfectly
and spread it out and the case now we’re
gonna pop that in the freezer for a few
minutes to cool down before button on
top
okay so the base of our pie has been in
the freezer for a few minutes we’re just
going to finish off the topping I’m
going to start by whipping 300 mils of
double cream these have a nice patrol
balloon whisk it’s a bit much air as
possible so you want to put the cream
and so you just start click Peaks don’t
over with it there is a point where it
will split so just be really gentle like
that almost there and I’m just going to
get tablespoon of coffee essence
gorgeous it’s perfect
I’m just going to ripple in tablespoon
of coffee – coffee essence sweat it into
the cream I just leave that to one side
get your remaining two bananas I’m going
to slice these and put them on the base
so slice them at an angle to give them a
nice interesting edge
and get your pie and just really gently
just scatter the bananas on top so you
get even surface
excite and then find sir
Jenny pour over our cream
all that gorgeous coffee essence we
portray she looks beautiful
and then to finish it off we’re just
going to put some shavings of chocolates
you can grate the chocolate on that’s
fine or if you want to give us a go get
yourself of five dark chocolates and
using the fat flat side not this sort of
texture side itself a sharp knife and
just scrape it tilt it an angle about 45
degrees and scrape it towards you the
chocolates been in the fridge will be
too hard and he won’t and get nice curls
so just make sure it’s been out the
fridge for a while it’s a little bit
more malleable so just use your knife to
scatter on those shavings
and there you have it an absolutely
heavenly banoffee pie
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