Ingredients
Method
1.Using the food processor, whiz the biscuits to fine crumbs, then add the butter and pulse until well mixed. Press the crumbs evenly over the base and halfway up the sides of a 23cm spring form tin. Chill until required.
2.Sprinkle the gelatine over the water and let swell for 5 minutes, then microwave for 30 seconds or heat over a cup of boiling water until dissolved and smooth. Wipe out the food processor, then blend the condensed milk, sour cream, 1 ripe banana, cinnamon and icing sugar until smooth. Add the gelatine mixture to the caramel sour cream and blend together. Pour into the biscuit base and chill for 30 minutes.
3.Dissolve the coffee in the water and allow to cool. Whisk the crème fraîche with the cream, extra icing sugar and coffee until soft peaks form.
4.Slice the extra bananas and arrange over the set caramel, dollop on the cream, covering the bananas, and sprinkle over the chopped chocolate bar. Chill for up to 2 hours.
