Ingredients

For the banana bavarois
250g banana purée
50g sugar
50g egg yolks
8g gelatine
250ml cream

For the chocolate flourless cake
140g dark chocolate couverture
50g unsalted butter
95g egg yolks
55g sugar
110g egg whites
55g sugar

For the white chocolate panna cotta
250ml milk
125g white chocolate covertures
125ml cream
5g gelatine

For the salted peanuts and chocolate ganache
50g salted peanuts, chopped
115ml cream
110g dark chocolate covertures
10g unsalted butter

Method

For the banana bavarois

In a pot, heat the banana purée and sugar, bring to the boil and remove from heat. Add the egg yolks followed by the soaked gelatine. Set aside to cool.

Beat the cream until soft peaks form, then fold in the banana mixture.

For the chocolate flourless cake

Melt the chocolate and the butter and set aside. Beat the egg yolks and part of the sugar until pale yellow. Fold in the melted chocolate and mix.
In the meantime, beat the egg whites and the remaining sugar until stiff peaks form and gently fold into the chocolate mixture.

Spread evenly on a baking tray and bake for about eight to nine minutes at a temperature of 180˚C.

For the white chocolate panna cotta

Bring the milk to a boil, remove from heat and add the soaked gelatine. Pour over the chocolate and set aside to cool. Beat the cream until soft peaks form and then fold in the chocolate mixture.

For the salted peanuts and chocolate ganache

Bring the cream to a boil in a saucepan. Put the chocolate into a heatproof bowl, then carefully pour the hot cream over it. Leave to sit for two minutes, then stir until smooth. Let it cool and fold in the chopped peanuts.

Jimmy Aquilina is the Head Patisseur, Radisson Blu Resort & Spa, Golden Sands.