Banoffee Pie Pots made with ROLO®
This Banoffee Pie Pots made with ROLO® is a dessert that seamlessly blends classic British flavours with a contemporary presentation, tailored specifically for foodservice professionals looking to elevate their menu offering .
This recipe encapsulates the indulgent combination of rich caramel, ripe bananas, and velvety whipped cream, enhanced by the addition of ROLO® Mini Mix-in Chocolate pieces, celebrated for their smooth caramel centre.
Designed with efficiency in mind, these Banoffee Pie Pots not only deliver a visually appealing dessert but also allow for streamlined preparation in high-demand kitchen environments. The layered construction provides aesthetic, making them suitable for buffets or as a standout offering on any dessert menu.
Perfect for a range of dining establishments—from upscale cafés to restaurants—these pots offer a refined twist on a beloved classic, ensuring that your meet the everchanging demand for innovation and taste.
Explore the method to create this dessert below.
- 500ml Whipping Cream
- 120g Canned Caramel
- 10 bananas
- 12 digestive biscuits, roughly broken
- 120g ROLO® Mini Mix-In Chocolate Pieces
-
1To prepare the cream: Whip the cream until it reaches a soft-set consistency, then transfer it into a piping bag.
-
2To Assemble: Pipe a small amount of cream into the base of the serving dish. Drizzle with caramel, then layer with sliced banana, crushed biscuits, and ROLO® Chocolate Pieces.
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3Repeat the layering process to create two layers.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
959 kJ 230 kcal |
1780 kJ 427 kcal |
2000 kcal |
21% |
|
Fat |
14.1g |
26.2g |
70 |
37% |
|
of which: saturates |
8.4g |
15.5g |
20 |
78% |
|
Carbohydrate |
23.1g |
42.8g |
260 |
16% |
|
of which: sugars |
18.6g |
34.5g |
90 |
38% |
|
Fibre |
1.1g |
2.0g |
- |
- |
|
Protein |
2.2g |
4.0g |
50 |
8% |
|
Salt |
0.13g |
0.25g |
6 |
4% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1780 kJ 427 kcal |
26.2 g | 15.5 g | 34.5 g | 0.25 g |
| 21%* | 37%* | 78%* | 38%* | 4%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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