BANANA BREAD

Whisk together the bananas, sugar and butter, oil until light and fluffy
Add the eggs one at a time
Fold through the flour, salt and baking powder
Pipe the cake into the ring moulds
bake at 160oC, fan 3, 100% humidity for 10-12mins

DULCEY CREMEUX

Rehydrate the gelatine powder with the water
Partially melt the caramelised white chocolate in the microwave
Make an anglaise with the milk, cream, egg yolks, and sugar
cook to 80oC
Add the gelatine mass and stir into the creme anglaise until melted
Pour the creme anglaise through a chinois onto the caramelised white chocolate
Emulsify with a hand blender
Touch plastic wrap to the entire surface and allow it to set in the fridge for 24 hours.

MISO ICE CREAM

Make a caramel with sugar (1)
Stop the caramels with a little milk
Pour caramels into the remaining milk and cream
Bring the caramel, milk and cream to a boil
Combine the egg yolks with the remaining sugar (2)
Pour the milk and cream over the yolks and sugar and take it to 80oC
Add the miso paste
Pass the mixture through a chinois
Chill before churning

COFFEE SUGAR TUILE

Make a medium caramel, add coffee beans and mix it well.
Pour over a silpat.
When cold blitz in the vitamix
Sieve onto a silpat
Cook at 150oC, 1 fan, 0% humidity for 5 mins
Leave to cool for 30sec until still soft but not too hot to touch.
Peel off the mat pulling it into shapes as you go. Try not to break into small pieces

COFFEE GRANITA

Make a syrup , add instant coffee, cool down
Pass through a chinois
Freeze on a flat tray and scrap with a fork