1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Make the caramel filling Place the can of sweetened condensed milk at the bottom of your pressure cooker. Fill with water until it covers the top of the can. Water should be at least 3 to 4cm over the can.
Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 to 20min. Finally turn off the heat and let the pressure come down naturally.
Remove the can (watch out it's hot!) from the cooker and let it cool before opening the can. Set aside.
2. Make the crust Add all the cookie ingredient into your food processor. Pulse several times to mix until mixture becomes crumbly.
Spread the cookie crumbs on the baking sheet appropriately and bake for 20 mins at 170℃ degree.
3. Meanwhile, perpare the tart ring (about 20cm dia.) by lightly greasing the edges of the ring with butter or cooking spray, and line the side of the ring with parchment paper. Place on the baking sheet.
4. Immediately transfer the baked crumbles into the bottom of the tart ring (on the baking sheet).
5. Spread it slightly up the sides of the tart ring too. Refrigerate the crust until you use.
6. Assemble the cake Pour and spread the caramel filling over the crust. Slice bananas thinly and lay them over the caramel.
7. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form. Then spread the cream onto the sliced bananas.
NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
8. Then top up with shaving chocolate or cocoa powder. Chill the banoffee pie in the fridge for a few hours before serving to set.