Banana Butterscotch Banoffee Pielettes

VEGAN – VEGETARIAN – DAIRY FREE – SOY FREE

These beautiful looking Banoffee mini-pies are the perfect way to make full use of our Banana Butterscotch frozen panna cotta – a beautiful combination of rich and fruity flavours in an individual portion-sized bowl! Ideal for serving when you’re hosting and want to impress with an easy-to-make but great-tasting dessert.

PREP TIME: 1-2 HOURS

Makes approx. three single-serve pielettes

Ingredients

100g Digestive Biscuits

40g Butter

Beau’s Banana Butterscotch Frozen Panna Cotta
(1 scoop per pielette)

Fresh Banana

Dark Chocolate Shavings

Method

1. I like to get aggressive with the biscuits, so I add them to a medium bowl and then crush them up into grainy sand using the end of a wooden rolling pin. For a less aggressive option, add digestives to a food processor or small blender and pulse until fine grain is achieved.

2. Melt the butter on the hob or in the microwave and add to the digestive ‘sand’.

3. In a small ramekin or tea-cup-sized bowl, spoon out your digestive mix evenly and press firmly down with the end of the rolling pin or a spoon. You want about 1cm thickness of mix covering the bottom.

4. Pop your bases into the fridge for at least 1-2 hours to chill down.

5. Once your bases are ready, scoop a generous scoop of Banana Butterscotch Panna Cotta onto each base.

6. Add sliced banana (approx. ½ banana per pielette)

7. Serve with grated dark chocolate on top and dig in!