Dreamy Desserts: Chocolate Moussee and Banofee Pie

Isaac and Dixon's Chocolate Moussee

Serves eight generously (or twelve when you have an extra full camp!)

Ingredients

300g chocolate

160ml fresh cream for the Moussee 

130g castor sugar

4 eggs separated

2 tsp vanilla essence 

Decorating

50ml cream whipped

Mint leaf

Method

Melt the chocolate over boiling water. Whisk the egg whites with the sugar. Separately whisk the cream until thick but not stiff. Then whisk the egg yolks with vanilla essence. Add the egg yolks to the cream. Next add the chocolate to this mixture. Fold in the egg whites. Pour into glasses and chill. Just before serving, decorate with whipped cream and a mint leaf.

Joseph from Zunga's Banoffe Pie

Serves eight people.

Ingredients

1 packet of Marie Biscuits

1 Tbsp butter

1 condensed milk tin

3 bananas 

1 cup of fresh cream

1 cup icing sugar

Method

Put the condensed milk (still in the tin) in a pot of boiling water on a flame and boil for two hours. Next leave the tin to cool for approx thirty minutes. Break the Marie biscuits, melt the butter,once melted take from the stove and add the broken Marie biscuits. Then put them in a serving dish, perhaps a ramekin. Slice the bananas, whip the cream and add the icing sugar to the whipped cream. The next stage is layering! 

Take the condensed milk and put that onto the base of the biscuit. On top of the condensed milk goes the bananas. On top of the bananas goes the cream. Then another layer of condensed milk. Finally a last layer of cream. Garnish with a slice of banana and dust with chocolate flakes.