Banoffee Ice Box Cake

• cocoa almond mousse:
• 25 grams heavy cream
• 1/4 teaspoon gelatin
• 150 grams cocoa almond spread (or Nutella or cocoa almond spread (or any kind of cocoa hazelnut spread)
• 100 grams heavy cream
• no-churn coffee ice cream & assembly:
• 227 grams heavy cream
• 1/2 cup condensed milk
• 2 tablespoons instant espresso
• 1 teaspoon vanilla extract
• 10 pieces saltine crackers (you can also use Ritz crackers or any crackers you've got)
• 3 bananas
• 1/2 lime

1. Sprinkle 1/4 tsp of gelatin over 2 tablespoon of water.
2. Heat 25 g of heavy cream until boiling. Add the bloomed gelatin to the cream. Mix to combine.
3. Pour the mixture into Nutella or cocoa almond spread. Whisk to combine.
4. Slowly add the 100 g of cream into the mixture while whisking until fully combined.
5. Chill in the fridge in a shallow container until completely cooled and the mixture set.
6. Combine all ingredients in a medium-sized bowl. Whisk with an electric mixer until soft peaks form. Store in the fridge until assembly.
7. Slice the bananas into 1/4 inch thickness and juice the lime over the banana slices and combine in a small bowl.
8. In a quart-sized shallow container, put down the first layer of crackers, spread cocoa almond mousse, then banana slices, then top with coffee ice cream. Repeat again. Improvise to use up all ingredients in the container you have. Freeze until set, for at least 6 hours, ideally overnight. Let thaw slightly before serving.

cocoa almond, heavy cream, gelatin, cocoa almond, heavy cream, coffee ice cream, heavy cream, condensed milk, espresso, vanilla, crackers, bananas, lime

Taken from food52.com/recipes/81805-banoffee-ice-box-cake (may not work)