Ingredients
180 g digestive biscuits
60 g butter, melted
2 leaves gelatine
2 small bananas, peeled and chopped
3 tbsp lemon juice
300 g cream cheese
150 g crunchy peanut butter
75 g caster sugar
1 tsp vanilla extract
200 g whipping cream
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For the base, place 6 oz of biscuits in a food bag and break into crumbs using a rolling pin. Mix with the melted butter then press firmly onto the bottom of a 7 inch spring form pan. Puree the banana pieces with the lemon juice then mix with the cream cheese, peanut butter, sugar and vanilla extract. In a pan over a low heat, dissolve the gelatine in 1 tbsp of banana cream, then add to the rest and mix in well. Place this mixture on top of the biscuit base, smooth and refrigerate for at least 4 hours or overnight. Whip 2/3 cup cream until very thick and layer over the cake. Remove from the pan, cut the cake into pieces and place back in the refrigerator until ready to serve. For the topping, melt the chocolate in the remaining cream and the coconut oil in a small pan, then allow to cool for 15-20 minutes. Break remaining biscuits into rough pieces. To serve, take a piece of cake, top with broken biscuits and pour over the chocolate sauce.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream