DECONSTRUCTED BANOFFEE PIE
- Pre heat oven 180°C. To make a caramel, place sugar and water in a saucepan over medium heat, without stirring allow sugar to melt and change colour to a golden caramel. Brush down the sides of pan with a pastry brush and water. Move pot around in a circular monition to make sure all sugar has caramelised. Remove from heat, add butter and cream and with a wooden spoon stir. Add salt to taste.
- Add cream and creme fraiche into a bowl and whisk until soft peck form. Cut 4 circles from the pastry place onto a lined baking tray and bake until the pastry is golden brown in colour. Place banana into the cream mixture place another into with caramel. Sprinkle sugar over 3rd banana and with a chef's blow torch.
- Place pastry in the base of a dish spoon over the cream mixture place the charred banana and top with caramel sauce.