• STEP 1

    Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.

  • STEP 2

    To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.

  • STEP 3

    Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

Recipe from Good Food magazine, September 2016

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