‘Sourced and Seasoned’s Hungry Bear Grazing has treated us to a few hearty, winter mains recently, so we thought we’d switch it up for her next recipe and ask for an impressive dessert that can be made in no time at all. And boy, did she deliver. Introducing Hungry Bear Grazing’s mini, deconstructed take on Banoffee Pie: ‘Banoffee’ Kiwi Cups.
As you can see, this is no traditional Banoffee. Renée has added a seasonal spin to the dessert by swapping bananas out for sweet gold kiwis, which have been layered between crumbly biscuits, whipped cream and homemade Dulce de Leche. The result – your new go-to dessert for last minute entertaining this season.
This dessert incorporates all of my favourite dessert elements….crumbly biscuits, gooey caramel, seasonal golden kiwis and fluffy cream, YUM! Sourced and Seasoned thanks to Prahran Market. This recipe features beautiful gold kiwis from Reliable Fruit, butter, cream & condensed milk from Eggs Plus.
Renée Drochmann
