Banoffee Pie Deconstructed

  • 90 portions

Instructions

Caramel Mousse 

  1. Place chilled milk (<4 ̊C) into a bowl with correct amount of Mousse mix.
  2. Use a balloon whisk attachment and mix on medium speed for 1 minuteor until mixture is fully combined.
  3. Resume mixing on high speed for 6 minutes.

Toffee Bananas & Almond Praline 

  1. Place sugar and water in a saucepan and boil until golden brown.
  2. Divide toffee into 2 and add almonds to one and cover portioned bananas with other. Place both on trays and allow to set.
  3. Blitz biscuits and set almond praline in robo coupe.

Chocolate Shard

  1. Melt NESTLÉ Kingston Kibble (Dark Compound Chocolate)  in a bowl over a water bath and allow to cool slightly.
  2. Using a spoon or piping bag make shard shapes on glad paper.
  3. Place in freezer to set.

Salted Caramel Sauce 

  1. Combine in a saucepan, heat gently and whisk until smooth.
  2. Stir in salt, mix until dissolved.

Recipe Details

 

Qty

Unit

Ingredient

Preparation

Caramel Mousse 

 

 

 

1.25

kg

NESTLÉ Docello® Caramel Mousse Mix

 

2.5Milk 
    
Toffee Bananas & Almond Praline    
500gSugar 
150 gAlmondsRoasted
500gCoffee biscuits  
    
Chocolate Shard    
500 g

NESTLÉ Kingston Kibble (Dark Compound Chocolate)

 
    
Salted Caramel Sauce    
150 gNESTLÉ Top 'n' Fill  
50 g

NESTLÉ Docello® Crème Caramel Sauce

 
3gSea salt  

 

Assembly

Bunch fresh mint

  1. Quenelle mousse in middle of the plate.
  2. Place three bananas around the mousse.
  3. Sprinkle praline in between the bananas.
  4. Top the mousse with a chocolate shard.
  5. Garnish with mint.