Deconstructed Banoffee Pie by Granny Mouse Country House and Spa
Deconstructed Banoffee Pie
Ingredients:
- 1 tin Caramel Treat
- 1 large Banana sliced
- 500ml Double Cream
- 1tsp Vanilla Essence
- 1tsp Icing Sugar
Base
- 20g Butter softened
- 100g Tennis Biscuits crushed
Banana Parfait
- 250g Banana Puree
- 112g Sugar
- 75ml Water
- 185ml Double Cream
- 1tsp Vanilla Essence
- 4 Egg Yolks
Method
- For the parfait. Add the sugar and water to a pan and bring to 118*c.
- Semi whip the cream and vanilla essence until almost at soft peak stage.
- Add the eggs to an upright electric mixer and whisk at high speed until the egg yolks become light and creamy in appearance.
- Once the sugar mixture has reached temperature, gradually pour it into the eggs at a steady stream.
- Continue to whisk at high speed until the mixture has cooled and doubled in size.
- Once cool, gently fold in the cream followed by the banana puree.
- Pour into moulds and freeze for about 12 hours.
For the biscuit
- Mix the crushed biscuits with the butter until they are combined and resemble a paste.
- Press into a mould and bake in an oven at 180*c for 5 min or until it has become semi solid.
- Remove and cool.
For the cream
- Whip the cream, vanilla essence and icing sugar together with an upright electric whisk until it forms semi hard peaks.
- Transfer to a piping bag.
To plate
- Transfer the caramel treat into a piping bag and pipe a spiral at the centre of the plate.
- Slice the parfait and place just off the centre of the plate.
- Roughly break the biscuit and arrange randomly on the plate.
- Pipe the cream haphazardly alongside the parfait.
- Place the banana slices so that they lean on the whipped cream.
- Serves 4
