Deconstructed Banoffee Pie by Granny Mouse Country House and Spa

Deconstructed Banoffee Pie



  • 1 tin Caramel Treat
  • 1 large Banana sliced
  • 500ml Double Cream
  • 1tsp Vanilla Essence
  • 1tsp Icing Sugar



  • 20g Butter softened
  • 100g Tennis Biscuits crushed


Banana Parfait

  • 250g Banana Puree
  • 112g Sugar
  • 75ml Water
  • 185ml Double Cream
  • 1tsp Vanilla Essence
  • 4 Egg Yolks



  1. For the parfait. Add the sugar and water to a pan and bring to 118*c.
  2. Semi whip the cream and vanilla essence until almost at soft peak stage.
  3. Add the eggs to an upright electric mixer and whisk at high speed until the egg yolks become light and creamy in appearance.
  4. Once the sugar mixture has reached temperature, gradually pour it into the eggs at a steady stream.
  5. Continue to whisk at high speed until the mixture has cooled and doubled in size.
  6. Once cool, gently fold in the cream followed by the banana puree.
  7. Pour into moulds and freeze for about 12 hours.


For the biscuit

  1. Mix the crushed biscuits with the butter until they are combined and resemble a paste.
  2. Press into a mould and bake in an oven at 180*c for 5 min or until it has become semi solid.
  3. Remove and cool.


For the cream

  1. Whip the cream, vanilla essence and icing sugar together with an upright electric whisk until it forms semi hard peaks.
  2. Transfer to a piping bag.


To plate

  1. Transfer the caramel treat into a piping bag and pipe a spiral at the centre of the plate.
  2. Slice the parfait and place just off the centre of the plate.
  3. Roughly break the biscuit and arrange randomly on the plate.
  4. Pipe the cream haphazardly alongside the parfait.
  5. Place the banana slices so that they lean on the whipped cream.
  6. Serves 4


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