Ingredients
- Millhouse Bakery butter croissant 2
- Waffle batter
- Banana 1
- Caster sugar 20g
- Yarde Farm Banoffee Crunch Ice Cream 120ml
- Salted caramel dessert topping 20g
- Salted caramel cubes 10g
Method
- Pre-cook the croissants as per manufacturers cooking times and leave to go cold
- Heat a waffle machine and place 2 in, then cook until a waffle shape has been achieved
- Cut the banana length-ways and top with sugar - using a blow torch caramelise the banana
- Once the croffle is cooked layer with the banana and ice cream
- Drizzle with salted caramel sauce and salted caramel pieces
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