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  1. Method

    • Place the biscuits into a food processor and lightly crumb, then add the butter and pulse until combined.
    • Press the crumb mix into a deep pie dish and refrigerate until firm.
    • Bring 750ml of cream to the boil. Whisk CARTE D'OR Crème Caramel/Crème Brûlée Dessert Mix and CARTE D'Or Pannacotta Dessert Mix into the cream until thick. Refrigerate.
    • Slice the bananas and lay over the biscuit base, then pour over the crème brûlée mixture. Refrigerate again until set.
    • Whip the remaining cream. Cut the pie into individual portions and top with a little cream and a sprinkle of nutmeg.
  2. Chef Tip

    • Replace bananas with tinned peaches for a different twist.

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