No Bake Banoffee Pots

teas.co.uk · 25 min + chill · Serves 4

You'll need

• 150g digestive biscuits, crushed
• 60g butter, melted
• 3 Tetley Digestive Biscuits tea bags (2 for a strong brew, 1 to infuse the cream)
• 1 tin (397g) caramel or dulce de leche
• 2 ripe bananas, sliced, tossed in a little lemon juice
• 300ml cold double cream
• 1 tablespoon icing sugar
• Dark chocolate, to grate

Method

1. Cold infuse the cream: chill the 300ml of cream with one tea bag in it for an hour, then squeeze and remove the bag.
2. Mix the crushed biscuits with the melted butter and press firmly into the base of four glasses.
3. Brew two tea bags in 60ml of just boiled water to a strong tea, and brush about a teaspoon over each base for a malty depth, without soaking it soggy.
4. Spoon the caramel over the bases, then add the lemon tossed banana slices.
5. Whip the infused cream with the icing sugar to soft peaks and spoon over the banana.
6. Grate dark chocolate on top and chill for at least thirty minutes. You can assemble up to a day ahead, but add the banana last so it stays fresh.

Recipe: https://teas.co.uk/recipes/black tea/no bake banoffee pots/