BANANA CHOCOLATE PEANUT PAVé

tip in the biscuit base, smoothing and pressing it until it’s completely even and compacted. Refrigerate as you make the banana gelée. Soak the gelatine in a small jug of cold water until completely soft. Whizz the banana in a blender until it forms a completely smooth purée. Add half of this to a pan, along with the glucose and sugar and whisk over a medium heat until bubbling. Remove from the heat and whisk in the gelatine, and when completely incorporated, add the remaining banana purée. Pour this over the set biscuit and shake the tin to spread evenly over the entire base. Refrigerate as you make the pavé mixture; heat the milk and cream over a medium heat until it just reaches boiling point. Whisk the eggs in a bowl until lightly fluffy. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture vigorously until smooth and thick. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth. Cool, whisking occasionally, until the chocolate is barely warm. Pour over the banana gelée and allow to set in the fridge for a few hours. Towards the end of the chilling, make up the ganache; heat the cream in a pan with a pinch of salt, and when bubbling, whisk in the chocolate. Allow this to cool as for the pavé mixture, and then pour and smooth over the chocolate layer. Set for a further hour or so, then you’re ready to serve in slices or cubes, along with a scoop of ice-cream and some of the reserved toasted peanut. If you’d like to caramelise some banana, simply sprinkle caster sugar over sliced banana and blowtorch or grill until bubbling and deep golden, then cool for a few minutes.