Santiago Fernandez's complex gold chocolate and banana mousse dessert is filled with rich flavours of peanut, dark chocolate and miso.
Preheat the oven to 160°C fan forced. Set the water bath to 65°C. Set the blast chiller to -30ºC. Chill the ice cream machine.
For the Banana and Brown Butter Ice Cream, place a large stainless steel frypan over medium heat. Add the butter and cook for 4 minutes or until milk solids start to turn golden.
Add banana and sauté for 5 minutes, stirring to cook evenly, or until banana is caramelised.
Meanwhile, in a small bowl, combine caster sugar, salt flakes and ice cream stabiliser and mix together.
In a medium saucepan, combine milk, cream and sugar mixture. Place saucepan over high heat and bring to just under boiling point.
Combine banana and milk mixture in a blender and process until smooth, scraping down the sides as needed. Transfer mixture to a medium bowl and place over a large bowl of iced water, stirring occasionally to cool.
Transfer mixture to an ice cream machine and churn for 30 minutes or until soft serve texture. Remove paddle and transfer ice cream into a small gastronorm. Place ice cream in the freezer until ready to serve.
For the Peanut Butter Genoise, place peanuts on an oven tray and roast at 160°C for 10 minutes or until lightly browned.
Meanwhile, grease a 23 x 33cm oven tray with sides and line with baking paper, ensuring baking paper is flat and reaches the edges.
When cool, transfer peanuts to a mini food processor and pulse to finely chop.
Place egg whites in the bowl of a stand mixer, fitted with whisk attachment and whisk at high speed until stiff peaks form. Gradually add the caster sugar and whisk for a further 1 minute or until glossy.
Sieve almond meal and icing sugar into a medium bowl. Add almond meal and icing sugar to the egg whites and gently fold through.
In a large bowl, combine finely chopped peanuts and peanut butter and mix together. Add half the egg mixture to the peanuts and fold together. Add remaining egg mixture and carefully fold through until just combined.
Spoon batter onto prepared oven tray and use a medium offset palette knife to spread evenly across the tray. Bake for 20 minutes at 160°C, rotating the tray halfway through. Place the tray on a wire rack at room temperature to cool.
Increase the oven to 175°C fan forced.
For the Gold Chocolate and Banana Mousse, place the gelatine in a small bowl of cold water, submerge and set aside to soften.
Place a large stainless steel frypan over medium heat. Add the butter and cook for 4 minutes or until milk solids start to turn golden.
Add bananas to the frypan and sauté, turning to cook evenly, for about 5 minutes or until lightly caramelised. Remove frypan from the heat and add lemon juice and salt.
Transfer bananas to a small food processor and process until smooth, scraping sides down as needed.
In a medium saucepan, combine milk, 20g thickened cream and vanilla bean paste and place over high heat. Bring to just under boiling point. Meanwhile, remove gelatine from the water and squeeze to remove excess water. Remove saucepan from the heat, add the banana puree and soaked gelatine and whisk through.
Place gold chocolate in a large glass bowl. Pour the banana milk mixture over the chocolate and set aside for 1 minute. Stir until melted and the temperature drops to 25°C.
Place the remaining thickened cream in a large bowl and whisk by hand to form soft peaks.
Add cream to the chocolate banana mixture and gently fold through. Transfer mousse mixture to a piping bag.
Place rectangular silicon mould onto an oven tray. Pipe the mousse into rectangular silicon moulds, leaving a 5mm gap from the top edge.
Cut genoise into 8cm x 3cm rectangles. Place one genoise portion, crisp top side up on top of each mousse filled rectangular mould. Gently press genoise to flatten and level with the top edge of the mould. Place moulds in the blast chiller for at least 20 minutes or until set firm, then transfer to the freezer until required.
For the Cocoa and Peanut Soil, use a small food processor to finely chop peanuts.
Combine finely chopped peanuts, plain flour, brown sugar, butter and cocoa powder in the bowl of stand mixer fitted with a paddle attachment. Briefly beat the mixture until it resembles a rough crumb. Place the bowl in the fridge to rest for 15 minutes.
For the Cacao Nib Tuile, place a silpat mat on a large oven tray. Combine sugar, water and glucose in a medium saucepan over high heat until it reaches 160°C. Add cacao nibs and stir through with a spatula.
Transfer tuile mixture to the prepared tray and spread out. Set aside at room temperature to cool.
For the Cocoa and Peanut Soil, grease a large oven tray and line with baking paper.
Scatter the crumb over the prepared tray and bake at 175°C for 15 minutes. Remove tray from the oven and set aside to cool. Use your fingers or a fork to break into a rough crumb.
Reduce the oven to 170°C.
For the Hot Bitter Chocolate and Miso Espuma, combine cream and milk in a medium saucepan and bring to the boil.
Place dark chocolate in a medium glass bowl. Pour the miso milk mixture over chocolate and set aside for 1-2 minutes or until mostly melted. Stir until smooth and combined.
Transfer miso chocolate mixture and proespuma powder into a blender and process for 1-2 minutes or until well incorporated. Strain through a fine sieve into a large measuring jug.
Transfer espuma mixture into a 1 litre ISI gun, secure lid and store in the water bath at 65°C until ready to serve.
For the Gold Glaze, place the gelatine in a small bowl of cold water, submerge and set aside to soften.
In a medium saucepan, combine milk and glucose syrup over high heat and bring to just under boiling point. Remove saucepan from the heat.
Remove gelatine from the water and squeeze to remove excess water. Remove saucepan from the heat, add soaked gelatine and stir to dissolve.
Place gold chocolate in a medium glass bowl. Carefully pour milk mixture over chocolate and set aside for 1 minute. Stir mixture with a spatula until smooth, taking care not to introduce too many air bubbles. Transfer mixture to a measuring jug and set aside until mixture reaches 35°C.
Remove rectangle silicon moulds from the freezer. Turn mousse bars out and place genoise side down on a wire rack set over an oven tray with sides.
In a single slow smooth motion, generously pour glaze over the mousse bars to entirely cover. Place mousse bars on wire rack in the fridge and store there until ready to serve.
For the Cacao Nib Tuile, break tuile mixture into pieces and place in a food processor and process until finely chopped. Transfer mixture to a blender and process to a fine powder.
Place the leaf stencil on the silpat lined oven tray. Using a fine sieve, dust a thin even layer of powdered tuile mixture over the stencil so the shape is filled with no gaps. The tuile should be no thicker than the plastic stencil. Use a clean pastry brush to remove excess tuile mixture. Remove the stencil.
Bake tuile at 170°C for 8-10 minutes or until tuile mixture melts together.
Remove tray from the oven and set aside for 1 minute. While still warm, lightly brush tuile with gold powder. Working quickly, drape the tuile, gold side down, over the rounded side of a 7cm ring mould while still malleable. Allow to cool. Remove tuile, place on a small pizza tray and set aside at room temperature.
Carefully lift the glazed Gold Chocolate and Banana Mousse bar from the wire rack and place in the centre of the plate.
Place a 5cm ring mould onto the plate beside glazed bar and fill with a little Cocoa and Peanut Soil. Gently press to lightly compact.
Add two charges of N2O to the ISI gun and shake mixture vigorously. Dispense a dollop of Hot Bitter Chocolate and Miso Espuma beside the glazed bar. Lean Cacao Nib Tuile onto glazed bar. Top soil with a rocher of Banana and Brown Butter Ice Cream