Ingredients
• 75g butter
• 175g Bird’s Cheesecake Crumb Base
• 50g Angel Delight Banana Mousse
• 50g Angel Delight Butterscotch Mousse
• 100g banana, mashed, plus extra for garnish
Method
- Melt the butter and mix with the Bird’s Cheesecake Crumb Base. Spread into a shallow 24cm x 24cm tin (or similar sized tin) and chill until firm.
- Place 200ml cold water into a bowl fitted with a whisk attachment. Add the Angel Delight Butterscotch Mousse and Angel Delight Banana Mousse. Blend at a slow speed for 30 secs. Scrape down and whisk on a high speed for 5 mins until light, thick and creamy.
- Whisk in the banana.
- Spoon the banoffee ice cream onto the base and freeze for at least 3 hours until frozen.
- Portion and serve with sliced banana to decorate.
