Elmlea cream help please!!!

craigywv

great i can go ahead preparing it in advance thanks all xx

krlyr

If you wanted to avoid slimy/mushy/black bananas, you could try something a little different and just add some banana essence to your caramel or whipped cream
http://www.spicesofindia.co.uk/acatalog/Niharti-Banana-Essence.html?kw={keyword}&fl=1000&ci=15820262768&network=pla&gclid=CPXD4Jvvj7QCFTMgtAod8EUAEQ

HeadAboveWater

I know 'tradition' has the bananas between the base and the 'offee, but how about just adding them on top when you're ready to serve?

And Elmlea double cream at the minute in Tesco's has a date of March or April 2013 to no need to freeze.

custardy

craigywv wrote: »

Hi thanks for reading my thread what i am wanting to know is if i buy elmlea double cream can i whip it? also can i freeze it as i would like to go next week and get my groceries as i dont want to go near a supermarket on the runup to christmas just for double cream and as elmlea has a long date on it i can stay well away from sm. i making banoffee for christmas day and can make it anyday if i can either find out if i can freeze ordinary cream or elmlea thanks.:)also can i make the banoffee will the bananas turn black if i freeze it too

I would just have the parts made and ready
The base can be made in advance
Bananas ready to slice
caramel made and left in the tins
whip the cream on the day
you really are looking at minutes to throw a banoffee together

krlyr

To be fair, I often make a banoffee and don't think it's a 2 minute job. Even with the base ready-made and Carnation's caramel, I find you need to chill it to allow the caramel to fall level and 'set' cool, otherwise it gets pushed all over the place when you try to spread the cream on. Plus OP wants to avoid the supermarket near to Christmas so presumably doesn't want to go in and buy fresh bananas but doesn't want them old and black, nor for the cream to go out of date.
Even if the banoffee only takes, say, 10 minutes - for all we know she could have a jam packed day (I'm going to have to make at least 3 or 4 puddings on Christmas Eve, and enough of each to feed 10-16 people over Christmas Eve & Day and Boxing Day...so lots of dessert!). I'm quite tempted to get some of my desserts ready made and in the freezer soon to save so much faffing on the day, actually..thanks for the inspiration/nudge OP!

custardy

krlyr wrote: »

To be fair, I often make a banoffee and don't think it's a 2 minute job. Even with the base ready-made and Carnation's caramel, I find you need to chill it to allow the caramel to fall level and 'set' cool, otherwise it gets pushed all over the place when you try to spread the cream on. Plus OP wants to avoid the supermarket near to Christmas so presumably doesn't want to go in and buy fresh bananas but doesn't want them old and black, nor for the cream to go out of date.
Even if the banoffee only takes, say, 10 minutes - for all we know she could have a jam packed day (I'm going to have to make at least 3 or 4 puddings on Christmas Eve, and enough of each to feed 10-16 people over Christmas Eve & Day and Boxing Day...so lots of dessert!). I'm quite tempted to get some of my desserts ready made and in the freezer soon to save so much faffing on the day, actually..thanks for the inspiration/nudge OP!

pipe the cream on
work from the edge of the dish
create a circle of cream and fill inwards

krlyr

My piping skills leave much to be desired (and I can never find my piping bags when I need them..) so I go for the "slap on with a spatula" technique myself!

custardy

krlyr wrote: »

My piping skills leave much to be desired (and I can never find my piping bags when I need them..) so I go for the "slap on with a spatula" technique myself!

you can use the same technique
dont whip the cream too stiff
spoon/scrape the cream around the edge to create a circle
work towards the centre