Simple yet impressive, these individual Deconstructed Banoffee Pie’s are served with a dangerously delicious caramel sauce. Recipe courtesy of The Tides.
Serves 4
For the caramel sauce:
300ml runny cream
2 cups soft brown sugar
50g butter
1 tsp vanilla essence
Method
To make the caramel sauce combine all ingredients in a saucepan and heat gently until sugar has dissolved.
For the Banoffee Pie:
4 bananas
½ packet malt biscuits, crushed
100g butter, melted
300ml cream, whipped
300g mascarpone
Brown sugar to caramelise bananas
Dark chocolate, grated, to garnish
Method
Crush malt biscuits and add melted butter.
Whip cream and add vanilla essence until soft peaks form.
Whip mascarpone with a little of the caramel sauce until the mascarpone is smooth with a slight caramel flavour.
Cut bananas length ways and sprinkle with a little brown sugar, put on a tray and grill at 200 degrees for 5-10 minutes or until sugar has caramelised. Alternatively, you can use a brulee torch.
Assemble all ingredients on a plate in a desired fashion. Use a hot spoon to gently quenelle cream and mascarpone or alternatively you can use a piping bag for both. Finish with grated chocolate.
