Banana, peanut butter, and caramel dessert recipe

Layer 1: Peanut butter powder

• 50g peanut butter
• 50g – 100g Malto powder

Add peanut butter and malto powder to a food processor and blitz till you get the required consistency; it may need more Malto powder.

*Malto powder is from the el bulli textura range there are other brands available from the internet like redspooncompany.com.au

Layer 2: Chocolate soil

• 250g almond meal
• 250g sugar
• 150g flour
• 100g cocoa powder good quality
• 125g butter melted

Add all dry ingredients to a mixing bowl mix together, whisk in the melted butter and bake 150c for 25 mins stirring every 10 mins

Layer 3: Pop rocks chocolate coated

Layer 4: Banana and white chocolate mousse

• 125g bananas
• 250g white chocolate
• 100g water
• 400g cream
• 6g gelatine leaves
• 30g butter

Soak the gelatine leaves, Bring water to the boil and pour onto chocolate, add the gelatine leaves and with a stick blender blitz, then add the butter and then the banana still blending till it is all emulsified, cool to 50c and whip the cream to soft peak stage or ribbon stage in a mixer. Fold a little of the cream into the chocolate mix and then the rest, is best done by hand at this stage. Fill sphere moulds and freeze and the rest chill in the fridge till needed.

Layer 5: Yellow velvet spray

• 120g white chocolate
• 80g cocoa butter
• 5g yellow chocolate powder colour

Melt cocoa butter, use a stick blender and mix in the yellow colour, melt the white chocolate add the yellow cocoa butter check the temperature 35c and put into a sprayer and spray the dome mousses and keep frozen.

Layer 6: Caramel sauce

• 150g sugar
• 30g glucose
• 50g water
• 110ml cream
• 2g gelatine leaves

Place in a pot sugar, glucose, water and bring to a caramel stage, wiping the sides of the pot down with a pastry brush to remove any sugar crystals that get stuck to the side of the pot to prevent crystallization, mean while warm the cream up in a pot to boiling point, and when the caramel reaches the caramel stage add the cream in three stages, this will bubble up the sides of the pot so be careful and use a big pot or it will overflow. Soak the gelatine leaves in water and squeeze and stir into the caramel. Chill till ready to use.

Layer 7: Banana punch

• 50g banana liquor
• 50g coconut milk
• 20g sugar syrup
• little yellow colouring

Mix all together and fill a pipette.

Layer 8: Honeycomb

200g sugar
40g honey
70g glucose syrup
70g water
10g bicarbonate of soda

Add all ingredients to a pot except the bicarbonate of soda and bring to 155c whisk in the sieved Bic of soda and quickly pour on silpmat or a  sheet of greaseproof paper and allow to cool.

Layer 9: Peanuts

• 50g peanuts

Assembly

Place some peanut butter powder in the bottom of a glass, then sprinkle with chocolate soil and pop rocks, put some of the chilled banana mousse in a piping bag and pipe around the glass sealing up any gaps, spoon a layer of caramel on top, then place a bite size piece of honeycomb with a sprinkle of 4 peanuts, place the dome mousse on top of the honeycomb piece add the pipette.