Chocolate Cremeux

Place a heavy based pan of water on the stove with a metal bowl on top to create a ban marie, in the bowl add the whole egg and double cream, stir using a spatula to cook the eggs to a custard to core temperature of 83°c.
Once the custard is cooked, strain through a chinoix, pour over the chocolate and blend well to emulsify, leave in a plastic bowl, place to one side and allow cool, cover with cling film to avoid a skin forming.

Banana Jam

Peel the banana, then dice into 0.5cm squares, place in a bowl and juice one lime over the top.
In a heavy based pan, add the sugar and make a caramel, once you have a medium colour caramel, add the bananas, and cook out.
Place the banana jam into a plastic bowl, then add the zest of a lime, mix well, cover with cling film, allow to cool, place into a piping bag

Oreo Feuilletine Crunch

Blitz the Oreo into a crumb using the thermomixer or a robot coupe, melt the white chocolate and mix in the Feuilletine and Oreo.
Take the paste, place between two sheets of silicone paper, roll out to 1cm thickness, place into the fridge to allow to set, once set cut out 4cm small circles and place onto a tray, take the chilled banana jam, pipe on top of each circle and place in
Once completely frozen, using the large pebble moulds, place cremeux into a pipping bag then pipe into each mould a 3rd of the way up, then add the banana jam oeros to each one and cap.
Place into the freezer and leave to set, once set remove from mould and place on a cooling rack ready to glaze.

Peanut Butter Ganache

In a heavy based sauce pan, bring the double cream to the boil, pour over chocolate and emulsify with a hand blender, place into a piping bag and pipe into Peanut shaped moulds, allow to freeze overnight or in a blast freezer then pop out of moulds.

Chocolate Mirror Glaze

First start by covering the gelatine fully with water and leave to bloom.
Next in a bowl mix the sugar and cocoa powder together.
Then place your water on the stove and add the cocoa powder mix and boil
Next add the absolute Cristal and the chocolate and stir well
After that take remove the gelatine from the water and squeeze out all the excess water and add to the chocolate glaze
Mix the glaze well till the gelatine has fully melted, then pour through a fine Sieve and blend with a hand blender
Leave to cool to below 39 degrees but still runny enough to pour then it’s ready to glaze! Whenever glazing try to have the item frozen that your glazing for a better finish

Salted Peanut Crumb

Chop the salted peanuts into small pieces then leave to one side

Yoghurt Sorbet

Bloom the gelatine in ice cold water.
Make a sugar syrup by boiling together the water and sugar in a heavy based sauce pan until the liquid has the consistency of a syrup, allow to cool
Add the soaked gelatine leaf to the pan, then add the yoghurt and yoghurt power and mix well.
Place into paco container and allow to mature overnight in the fridge.
Pacotise, then store in the freezer until ready to serve.

To Plate

To plate the dessert, take the chocolate cremeux pebble, around the edge and the bottom cover with the chopped salted peanuts.
Place onto the plate using a step pallet knife, remove ice cream from freezer and rocher a spoon on the top of the cremeux, finish with one of the peanuts, a touch of gold leaf and a zest of lime.