Peanut butter Parfait:
Bring 150g of sugar and 45ml water to 115°C. Whisk egg yolks and remaining sugar until double in size (cold sabayon stage). Drizzle in the sugar mix to the egg mix, while continually whisking, whisk until the mixture is cold. Whisk the cream to semi whipped stage, add the peanut butter. Fold in the peanut butter and the semi whipped cream. Pour onto prepared black silicone mat and freeze.
Chocolate Cremeux:
Prepare the custard base: Soak the gelatine in cold water. Place the milk and cream into a saucepan and heat gently. Combine the egg yolks and sugar. Pour the hot milk/cream mixture over the egg yolk and sugar mixture and whisk to combine. Pour back into a clean saucepan. Cook over a slow heat until the mixture reaches 82°C, (the mixture will continue to cook to 85°C off the heat). Squeeze the excess water from the gelatine and add to the custard mixture. Blend with a hand blender until smooth and creamy. Add the milk chocolate. Blend with a hand blender until smooth and creamy. Store chilled.
Chocolate jelly:
Soak the gelatine in cold water. Place the water and the agar agar into a saucepan, bring to the boil. Remove from the heat and gradually add the chocolate. Squeeze excess water from the gelatine and add to the chocolate. Whisk well to combine. Pour into silicone dome silicone mat. Do not move the jelly mould until it is set.
Banana sorbet:
Place stock syrup and trimoline in a saucepan and bring to the boil to dissolve the trimoline. Remove from the heat and whisk in all other ingredients.
Place into the paco and store frozen, labeled and dated.
Banana gel:
Place the ingredients and agar agar into a saucepan and bring to the boil. Allow to cool and set at room temperature. Melt 1/3 of the gel with the 50g stock syrup in a saucepan. Place the remaining 2/3 of the mixture into the jug blender, and pour over the melted gel. Blend until smooth. Place into a squeeze bottle. Set aside for use.
Peanut Caramel Croquant:
Place the water and sugar in a saucepan, allow the sugar to dissolve, and then add the glucose. Allow cooking to 145°C, add the peanuts and pouring onto silicone mat. When cool, blitz in the robot coupe until it resembles a fine powder. Sprinkle onto greaseproof paper, cook in the oven at 180°C for 7 minutes. Allow to cool slightly and make an imprint on the croquant using rectangle cutter, cut evenly with a sharp knife. Set aside for assembly with peanut parfait. Place carefully into a plastic container placing silicone paper in between the layers. Cover with lid, keep covered, dated and labelled.
Peanut butter sponge (microwave):
Whisk all ingredients together in the kitchen aid.
Blend well with the hand blender and place into an espuma bottle and charge twice (make sure to shake the espuma bottle well). For service: spray a plastic cup with grease spray and fill half way with pistachio mix. Cook on full power for 25- 30 seconds. Cut away cup from sponge and serve.