Caramelised peanuts

Bring the water and sugar to a boil
Add the peanuts and continuously mix till crystalised and then caramelised
Spread on to a sil-pat to cool

Peanut feuilletine

Melt the chocolate add the peanut butter
Add the peanuts and feuilletine

Caramel

Boil the UHT cream
Caramelise the sugar till a medium amber colour, add the cold diced butter counting to stir bit by bit till fully emulsified
Add the cream to the caramel and leave to cool for 40c
Blitz in the soft butter and Maldon salt
Leave to set in fridge overnight

Banana mousse

Soak the gelatine in ice water
Warm 1/3rd of the puree with the sugar and add the gelatine
Cool to 30c
Fold in the semi whipped cream
Pipe 5g of caramel onto the feuilletine
Pipe mousse into the mould place the caramel and feuilletine into the moulds and freeze

Banana leaf & Genmaicha sauce

Bring the water, lemon juice, sugar and ascorbic acid to the boil
Add the banana leaves and cover leave to infuse for 30 minutes
Bring the liquid back to up to 80c
Add the tea of leave to infuse for another 2 minutes and pass through a super bag
Weigh liquid and add 25g of ultratex per litre whisk