Banoffee Pie Deconstructed

  • 90 Portions
  • high


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






Caramel Mousse 






NESTLÉ Docello® Caramel Mousse Mix


Toffee Bananas & Almond Praline    
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  



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.