Chocolate mousse:
Whip cream to soft peaks and set aside,
Soften chocolate in microwave being careful not to melt,
Bring milk to the boil and dissolve gelatine,
Gradually add and melt chocolate into milk,
Allow to cool to 40 degrees then fold in cream,
Immediately fill moulds as it sets quickly.
Melt chocolate and cocoa butter together and pour in a chocolate spray gun.
Once the chocolate mousse is completely set take out of moulds,
spray the mousse with the chocolate and cocoa butter mix.
Peanut feuillatine:
Roast and blitz peanuts to a powder.
Melt chocolate and combine all ingredient together.
Roll out as thin as possible between sheets of grease proof paper.
Part set and cut into lengths the same size as the mousse.
To serve sit the mousse on top of the biscuit.
Banana puree:
Caramelize sugar, add butter and diced banana,
Blend all with the milk,
Pour into squeezy bottles.
To serve pipe dots on to plate.
Salted caramel ice cream:
Bring cream and milk to the boil,
Make a caramel with the sugar,
Pour cream and milk over caramel whilst whisking,
Add egg yolks one by one whilst whisking and cook out until mix coats the back of a spoon,
Add sea salt to taste,
Pass through a chinois.
Roasted and salted peanuts;
Line a baking sheet with foil and spray with trenn-wax.
Pre heat oven to 160 degrees.
Melt butter, honey, vanilla, cinnamon and 1/2tsp salt.
Add the peanuts to the honey mixture and stir until they are coated.
Pour onto the baking sheet and spread evenly.
Bake the peanuts for 20 minutes, stirring every 5 minutes to prevent burning.
Take the peanuts out from the oven and sprinkle with remains salt and sugar.
Leave to cool.
Assemble as shown in picture.