Duo peanotti

Caramelize the sugar and vanilla add the hot toasted peanuts.

Spread it out on a silicone mat and leave it to cool down, and remove the vanilla pod.

Blend everything till it is smooth.

In a saucepan, heat the cream and the milk

Combine together egg yolk and sugar.

Cook all like a creme anglaise at 84°C.

Add the chocolate.

Mix with the hand blender to have a smooth texture.

Melt butter and cocoa mass.

Mix marzipan with sugar (A) with a paddle.

Slowly add the eggs and egg yolks, scrape and make sure there is no lumps.

Then change to a whip and whip it to light.

Whip the egg whites and sugar (B) till stiff peak and gently fold into the egg yolks.

Fold in the sifted flour and cocoa powder in three additions.

Drizzle and fold in the melted butter and cocoa mass mixture.

Mix butter, brown sugar, salt, and almond powder till it is smooth.

Followed by the sifted flour and cacao powder.

Stop when it starts to get crumbly.

Blend the fresh ripe bananas with the ascorbic acid and lemon juice.

Mix the brown sugar with the pectin.

Pour a bit of the banana puree on top of the pectin mixture and mix well.

Heat the rest of the banana puree till 60’C and add the pectin mixture.

Bring it to a boil and leave it boiling for 1 minute, and pour into the mould.

Whip the Debic Cream Plus Mascarpone until a firm mass and add the Peanut Praline