Peanut butter mousse-Maple syrup ice-cream-Banana loaf-Bacon dust
with Salted peanut brittle-Caramelised Banana-Toffee Popcorn-Beurre Noisette Crumb
I created this dish on a rainy day in my East London apartment. Not only did it taste and look amazing but it kept me entertained for the afternoon. The flavours and textures of this dish are well balanced and work!
Check it out for yourself!
Peanut butter mousse
- 370ml double cream
- 64g caster sugar
- 125g smooth peanut butter
- 2 gold gelatine leaves (softened in ice water)
- To make the peanut mousse, place 150ml cream, caster sugar and peanut butter in a saucepan and set over medium heat. Stir to combine and heat until just boiling. Remove from heat and add your bloomed gelatine. Stir to combine and set aside to cool.
Whip 200ml cream to soft peaks, fold in cooled peanut butter mixture and place in the fridge.
- 140g butter, softened, plus extra for the tin
- 140g caster sugar
- 140g self-raising flour
- 2 large eggs, beaten
- 1 tsp baking powder
- 2 very ripe bananas, mashed
- Heat oven to 180℃/160℃ fan/gas 4. Grease a 2lb loaf tin with butter and line the base and sides with baking parchment.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then remove to a wire cooling rack.
Maple syrup ice-cream
- 200ml canadian maple syrup
- 240ml double cream
- 75ml whole milk
- 4 large egg yolks
- Prepare an ice water bath by filling a large bowl halfway with ice and water. Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
- Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes. Meanwhile, whisk the yolks in a medium heatproof bowl until light in colour and thickened slightly, about 2 minutes.
- Once the milk mixture is simmering, remove from heat and pour about 100g into the yolks, whisking constantly. Return the yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat. Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes.
- Remove the custard from heat and stir in the maple syrup reduction and salt. Pass the custard through a fine chinois into a large heatproof bowl and place over the ice bath until chilled, about 20 minutes.
- Once the ice cream base is chilled, churn in an ice cream maker according to the manufacturer’s instructions.
**If you don’t own an ice-cream machine there is always the option on purchasing a shop bought alternative just make sure you get a good one!
- 50g maple cured streaky bacon
- To make the bacon dust, place frypan over medium heat. Add bacon and cook 2 minutes. Add butter and allow to melt. Add milk powder and cook, stirring, until toasted and golden- about another 3 minutes. Remove from heat and place on kitchen roll. You can used a dehydrator to dry out or your oven on 50℃. Set aside once chilled pulse it in an electric coffee grinder.
Salted peanut brittle
- 100g caster sugar
- 50g un salted peanuts
- 1g maldon sea salt flakes
- Melt the sugar in pan until golden
- Add crushed peanuts
- Spread thinly on baking parchment
- Sprinkle with salt
- Leave to set 10 minutes
Beurre Noisette Crumb
- 100g unsalted butter, chopped
- 50g milk powder
- 7.5g icing sugar
- Place the butter and powdered milk in a saucepan bring to the boil and cook, while stirring for about 5 minutes or until the butter turns brown and the powdered milk is caramelised.
- Strain off the butterfat, keeping the solids in the pan.
- Allow the solids to cool then fold through the icing sugar.