12 ounces frozen puff pastry
1/2 teaspoon instant espresso powder
1 teaspoons superfine (castor) sugar
27 ounces sweetened condensed milk
1 pinch fresh coffee grounds
1 1/2 pounds ripe, firm, bananas
3/4 pint heavy cream
Immerse the unopened cans of condensed milk in water in a deep kettle or saucepan. - The cans must be completely covered with water. Cover. Bring to a boil the reduce to a vigorous simmer for 4 hours, checking occasionally to make sure that the cans remain fully covered by boiling water - add water as needed. Remove the cans from the water. Let cool over night (at least 8 hours).
Thaw puff pastry according to package directions.
Preheat the oven to 375 degrees.
Lightly grease a (10"x1 1/2") flan pan. Line with the puff pastry sheets. Prick the bottom with a fork in several places. Fill the pan with dry beans (to keep the crust from deforming). Bake until crisp. Remove the dry beans. Let cool.
Open the cans of boiled condensed milk. Pour the contents into the baked crust. Peel and halve the bananas lengthwise. Lay the banana halves over the boiled condensed milk.
Add the instant coffee powder and the sugar to the cream and whip until smooth. Spoon the cream over the contents of the pan. Sprinkle the ground coffee over. Serve.
Posted: 2/20/2009 5:54:04 PM