METHOD
STEP 1
In a food processor, blend the ginger biscuits until resembles breadcrumbs.
STEP 2
Melt butter and add to biscuits. Mix until combined.
STEP 3
Evenly put x 1 tablespoon of biscuits into a dessert pot and press firmly. Repeat until all biscuits are used and place in fridge to chill.
STEP 4
Using a whisk attachment, make up mousses as per instructions.
STEP 5
Decant evenly into dessert pots.
STEP 6
Top each mousse with a fresh or dried piece of banana and chill in fridge to set for 15 minutes before serving.
