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Ingredients

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Method

  • Coconut biscuits 250.0 g
  • Butter, melted 90.0 g

Banana Caramel

  • Butter 70.0 g
  • Brown sugar 60.0 g
  • Bananas, chopped, 2 each
  • Fresh cream 50.0 ml
  • Milk, cold 200.0 g
  • Cream, cold 200.0 g

Layers of creamy cheesecake mousse, sliced banana, and a thin caramel glaze come together on a ginger biscuit base for a refined take on banoffee flavours. Each component adds gentle sweetness and texture while keeping the dessert balanced and elegant. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. Blitz coconut biscuit to a semi fine powder. Add melted butter and combine until it comes together. Should look like wet sand.
    2. Roll out onto a Silpat or parchment (1 cm thickness). Place in fridge to set. Cut according to design.
  2. Banana Caramel

    1. In a pan, make caramel using butter and sugar. Once sugar has melted, add chopped banana and allow to cook. Once thickened and caramel colour has reached, add fresh cream. Smash or blend till smooth.
    2. In a stand mixer, using a balloon whisk, add Carted’Or Cheesecake Mix, cold milk and cold cream. Whisk together on the lowest speed for 2 min. 
    3. Scrape down the bowl and whisk on high for 5 min. It should start to set. Fold in banana caramel. Pipe into a mould and set in the fridge preferably overnight.
  3. Assemble

    1. Place biscuit base onto plate. Unmold cheesecake and gently place on top of biscuit base. Garnish as desired.
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