Ottawa Magazine
Dec.2005/Jan. 2006
BITE: Banoffee Pie
The funny thing about Banoffee Pie is that you'll swear you have memories of eating it as a kid. Unless you're British, it's unlikely you've actually tasted it before, but its brand of sheer sweet-toothed delight seems to be universal. At Allium (87 Holland Ave. 792-1313) Chef Arup Jana pays homage to his roots with an plate-sized mini-pie: a crumbly graham cracker tart filled with layers of creamy toffee, sliced bananas and loads of barely sweetened whipped cream topped with chocolate shavings. Witness what happens when this delicious dessert hits the table: everyone is instantly transformed into six-year-olds, giddy and giggly and begging for seconds. The secret to Banoffee lies in its sticky-sweet toffee layer. The truth is, it's what you get when you boil a can of sweetened condensed milk for 5 hours (warning: do not try this at home). In Colombia, this delicious milk caramel is a childhood staple called arequipe and in many Latin countries it's dulce de leche . Welcome to Ottawa, sweet friend. -- Shawna Wagman
