Ingredients
Method
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Nice biscuits 250.0 g
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Unsalted butter, melted 125.0 g
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Cream 1.0 l
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Bananas 3.0 x
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Nutmeg, to serve
Preparation
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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. WhiskCARTE D'OR Creme Brulee 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.
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Chef Tip
- Replace bananas with tinned peaches for a different twist.
