Banoffee pie

Banoffee pie

Torta banoffee

By
From
PIDAPIPÓ
Serves
8

When I was trying to come up with cakes for the shop, I didn’t want to go down the usual path of layered ice cream cakes with funny decorations on the top so I started to think about regular desserts that might translate well as gelato cakes. Bombe Alaska was an obvious one and then I started thinking of pies because the shell would work when it’s frozen and can be filled with whatever flavours you like. Banoffee pie is one of those desserts that had fallen out of fashion for years but suddenly started popping up in cafes all over town, so it seemed like the right time to give it the gelato treatment.

Ingredients

Quantity Ingredient
190g digestive biscuits
110g unsalted butter
110g dark chocolate (70% cocoa solids), plus extra for shaving
1kg see method for ingredients
500ml pouring cream
50g icing sugar
3g vanilla paste
1 ripe banana, sliced
8 maraschino cherries

Banana caramel sauce

Quantity Ingredient
100g very ripe banana, chopped
155g soft brown sugar
160ml pouring cream
50g unsalted butter

Method

  1. To make the banana caramel sauce, add the banana, sugar and cream to a heavy-based saucepan over a medium–high heat and heat for 1–2 minutes until bubbling. Remove from the heat and blend with a hand-held blender until smooth, then whisk in the butter until incorporated. Pour into a bowl and transfer to the fridge to chill.
  2. Place the biscuits in a large bowl and crush them with the end of a rolling pin to a fine crumb (alternatively, blitz them briefly to a similar consistency in a food processor).
  3. Melt the butter and chocolate together in a double boiler set over a medium–high heat. Pour the mixture over the crushed biscuits and stir to combine.
  4. Spoon the biscuit crumb mixture into a 20 cm loose-bottomed pie tin and press it into the base to cover evenly, being sure to leave no gaps. Spoon over the banana gelato and spread it with a palette knife to form an even layer, then transfer to the freezer and leave to chill for 1 hour.
  5. Remove the pie from the freezer and pour over the banana caramel sauce evenly, then return to the freezer for a further 1 hour, or until ready to serve.
  6. When ready to serve, whisk the cream, icing sugar and vanilla paste together in a mixing bowl to form soft peaks. Arrange half the banana slices over the caramel in an even layer, dollop over the whipped vanilla cream, then top with the maraschino cherries and remaining banana slices and shave a little extra dark chocolate over the top to finish.
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