Lemon curd syllabub with banana ice cream

Method

1. Crush the biscuits and divide equally among four wine glasses. Drizzle over 50ml of the white wine.

2. In a mixing bowl, whisk the cream with the sugar until soft peaks form. Fold in the remaining white wine and lemon curd and whisk until well-mixed.

3. Spoon the lemon curd cream into the glasses and chill until serving.

4. Meanwhile, make the banana ice cream. Place the frozen banana in a food processor. Add the vanilla flavouring, sugar and 75ml of buttermilk.

5. Blend the banana mixture into a puree. With the processor still running, pour in the remaining buttermilk in a thin steady stream.

6. Continue to process until the mixture is smooth and creamy.

7. Sprinkle the flaked almonds over the chilled lemon curd syllabubs. Garnish each serving with a sprig of mint and a strawberry and serve with the banana ice cream.