Banoffee Ice Box Cake

Directions

1. cocoa almond mousse:
2. Sprinkle ¼ tsp of gelatin over 2 tablespoon of water.
3. Heat 25 g of heavy cream until boiling. Add the bloomed gelatin to the cream. Mix to combine.
4. Pour the mixture into Nutella or cocoa almond spread. Whisk to combine.
5. Slowly add the 100 g of cream into the mixture while whisking until fully combined.
6. Chill in the fridge in a shallow container until completely cooled and the mixture set.

1. no-churn coffee ice cream & assembly:
2. Combine all ingredients in a medium-sized bowl. Whisk with an electric mixer until soft peaks form. Store in the fridge until assembly.
3. Slice the bananas into ¼ inch thickness and juice the lime over the banana slices and combine in a small bowl.
4. In a quart-sized shallow container, put down the first layer of crackers, spread cocoa almond mousse, then banana slices, then top with coffee ice cream. Repeat again. Improvise to use up all ingredients in the container you have. Freeze until set, for at least 6 hours, ideally overnight. Let thaw slightly before serving.