Banoffee Pie

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• David

  01 May 2012

  David commented on this recipe

  I'm afraid this didn't work for me. Base is standard and yoghurt and marscapone mixture seemed fine but once that was combined with the dissolved gelatine the mixture was very wet and never set. In the end I resorted to freezing and churning the whole lot and serving it up as a banoffee frozen yoghurt. Tasty but ultimately not what was hoped for. I did have to mess with the quantities a little (smaller tin size) so maybe others will have more luck (haven't rated it down on that basis).

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Ingredients

• 40g Yeo Valley butter
• 100g digestive biscuits, crushed finely
• 3 sheets leaf gelatine(6g)
• 250g mascarpone cheese
• 450g Yeo Valley Toffee yogurt
• 2-3 Tbsp toffee fudge sauce
• 2 medium bananas
• 15g Dark chocolate

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Difficulty and servings

Serves 6

Preparation and cooking times

Chill for 2-3 hours or overnight.

Ingredients

• 40g Yeo Valley butter
• 100g digestive biscuits, crushed finely
• 3 sheets leaf gelatine(6g)
• 250g mascarpone cheese
• 450g Yeo Valley Toffee yogurt
• 2-3 Tbsp toffee fudge sauce
• 2 medium bananas
• 15g Dark chocolate

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