Ingredients
1 store bought pie crust
2 bananas
100ml milk
4 tbsp caster sugar
300ml cream
1 tbsp camp coffee
2 bananas, extra
100g block of dark chocolate
Method
Blitz the two bananas with the milk until well combined and smooth
In a pan over high heat melt the caster sugar. Don’t stir it, just gently tilt as it melts to a dark caramel colour.
Add the banana milk mixture to the toffee, stirring until the toffee melts back into the bananas
Pour into the pie case and freeze for 20 minutes (we didn’t need it to be within 30 minutes so just put it in the fridge)
Whip the cream and then fold through the camp coffee essence so it leaves pretty swirls in the cream
Slice the bananas and arrange over the pie filling, then spoon the cream over the top
Place the chocolate bar on the bench top, smooth side up. Scrape a sharp chef’s knife on a 45 degree angle across the chocolate towards you, making chocolate curls. Arrange over the top of the cream.
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