Created by Watergate Bay Hotel’s executive chef, Neil Haydock, this dessert is a twist on the classic knickerbocker glory.
The Banoffee Knocker Glory is made by layering ginger biscuit, vanilla mascarpone, and caramel, with Treleavens’ banana and salted caramel flavoured ice creams. Served in the Beach Hut restaurant at Watergate Bay, this is the perfect summer treat.
To make the sundae yourself, follow the recipe below.
For the banana praline:
- Dissolve the caster sugar in two tablespoons of water over a medium heat and caramelise gently.
- Once the caramel has reached a light amber colour remove from the heat.
- Spread the banana chips on a non-stick baking sheet and carefully pour and spread the caramel over, leaving to cool.
- Once cooled and set, smash the praline into pieces with a rolling pin.
For the sundae:
- Blitz the ginger nuts in a food processor and set aside.
- Mix the mascarpone, vanilla extract and icing sugar together and set aside.
- When assembling the sundae, it is important to spoon in each ingredient one at a time to give a layered dessert. Neil recommends starting with ginger nut crumb, then placing the banana praline, mascarpone cream, Treleavens salted caramel ice cream, one tablespoon of caramel sauce, and Treleavens banana ice cream on top. Then repeat.
- Garnish your final scoop of ice cream with two banana chips, a sprig of mint and a dusting of icing sugar.
- And for the finishing touch, add as much caramel as you can!