Crepes Banoffe

method

Caramel praline: Line a small dish with baking paper. Put a small layer of banana chips in bottom. Set aside. Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then pour over banana chips. Leave to cool & harden. Break into pieces for garnish & chop some for crumb.

Caramel sauce: Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then remove from heat & whisk in cream. Pour into a small jug.

Whipped cream: Scrap out vanilla pod & whisk with cream & nutmeg until soft peaks. Add 1 tsp of caramel sauce & then transfer to a pipping bag. Keep in fridge until needed.

Spun sugar: Put sugar & water into a frying pan & bring to boiling point. Cook until sugar reaches hard crack stage. Remove pan from heat & place pan base in cold water to halt cooking. Use two forks taped together back to back, dip in the syrup & flick to create long strands. Shape as required.

Heat Crepes & spread a table spoon of caramel sauce on each. Top with ½ a sliced banana each, fold in half & then half again & transfer to serving plate. Place a small amount of praline crumb next to crepes & top with quenelle of ice cream. Place a large shard of praline into ice cream & a sprig of basil. Pipe whipped cream into folds of crepes, drizzle more caramel sauce over & then place spun sugar on top. Serve.