the story of a famous dessert by james d hunt - what are the best dishes at restaurant daniel

We have two Brits to thank for the famous banoffee pudding.
On 1972, chef Ian Dodin and the restaurant owner he worked for (Nigel McKenzie) made the new pudding after seeing a dish while traveling in the United States.
The American dessert, known as the Blums coffee toffee pie, is similar to the banoffee pie, but has no bananas and tastes (not expected) like coffee.
Dodin was not interested in the recipe, although it was difficult to perfect, and said the pudding had not been set up correctly all the time, either too hard or too soft.
Together they adapted the idea into toffee and banana and formed the word "banoffi", which has now become "banoffee ", it is now part of the English language used to describe the taste of bananas and toffees.
So they added the new Banoffee pie to the menu and found that it became so popular that diners would only ask for a reservation if there was this special dessert on the menu
In fact, it became so popular that they couldn't remove it from the menu at all.
It wasn't long before the local competition copied the dessert, just a few years after the original concept appeared in Australia, the United States and even India.
To be fair, these days, banoffee pie may have supplies somewhere in every country on earth! 1.
Open the oven to pre-
4 points/heating when gas.
Put the butter in the pan and melt it under low heat.
When the butter melts, crush the cookies (just use the rolling staff or mixer ).
If you can't do this, use your hand! ).
After the butter melts, mix the cookie crumbs and butter in a bowl. 2.
Pour the cookie mixture into a pie jar of 20 cm (ish) and press it into a uniform layer to make the bottom. 3.
Put it in the oven and cook for 10 minutes.
If the mixture is not baked for a few more minutes, please check if it has a slight baking.
When you are happy, take out the oven and let it cool.
Once cooled, carefully transfer the base to the plate. 4.
Once cooled, turn on the caramel and Pour evenly on the base.
Level 1, about 60 minutes into the refrigerator. 5.
Once cooled, slice the banana and place it on the caramel. 6.
Stir the cream and icing to make it nice and thick, and then form the last layer of unhealthy things on the banana. 7.
Take the chocolate, and sprinkle some chocolate crumbs on the cream with the grinder as the final polish.