SARAH'S MENU

Sarah Adams-Lipa's menu included the following dish:

TOFFEE BANOFFI

Ingredients:
40g butter
90g crushed digestive biscuits
520ml double cream
70g caster sugar
1 tablespoon vanilla essence
1 tablespoon lemon juice
112g quark or cream cheese
125g Thornton’s toffee
Bananas

Method
Melt butter and mix with crushed biscuits. Divide mixture between 6 glasses or small bowls lined with cling-film. Press mixture down flat and place in fridge for 20 minutes.

Whip together 420ml double cream and 70g caster sugar. Add 1 tablespoon of vanilla essence until ribbon trails are left on whisk. In another bowl, stir 1 tablespoon of lemon juice into 112g quark or cream cheese. Fold a third of the cream mixture into the quark, then fold this back into the cream mixture. Take bowls from the fridge, share the mixture between them and put in freezer for 1 hour. Remove puddings from bowls by lifting the cling-film. Decorate with sliced banana.

Melt 125g of toffee over a low heat with 100ml double cream. Stir before spooning over bananas and adding a sprig of mint.

Recipe by Thorntons.