For the Tempered Chocolate Ring
- 400g Dark chocolate
- Acetate
For the Yoghurt Mousse (enough for 10)
- 180ml whipping cream
- 380g greek yogurt
- 60g egg yolk
- 50g whole egg
- 114g caster sugar
- 36g water
- 250g white chocolate
For the Banana Puree
- 2x bananas
- 100g greek yoghurt
For the Dark Chocolate Feuillantine
- 50g dark chocolate
- 5g cocoa butter
- 3x bourbon biscuits (crushed)
- 45g feuillantine
For the Salted Caramel
- 90g whipping cream
- 1x tsp vanilla paste
- 90g caster sugar
- 75g unsalted butter
- Large pinch of Maldon sea salt
Extras
- 60g white chocolate buttons
- 1x Banana- 4 thin slices per person
Method
For the tempered chocolate ring. First temper the chocolate by placing dark chocolate over a pan of warm water. When the dark chocolate reaches a temperature of 54 deg cel, take out ¼ of its volume and set aside. When the larger dark chocolate quantity reduces to 26.4 deg cel, add the smaller volume and keep at a consistent temperature of no higher then 30 deg cel.
Cut the acetate into 23cm length strips. Add 2 tablespoons of the dark chocolate and using a palate knife scrape the chocolate down the full length. Lift the acetate using a palette knife and place it on a clean part of the table. Remove 2cm of chocolate from one end of the strip. Using your thumb, smudge the chocolate down the full length of the acetate, about 1cm deep. Stand the acetate on its side, and bring both ends together. Keep the side that you removed the chocolate from on the outside, and push the other edge on the inside of this piece, slightly pushing into the chocolate, to seal it. Allow to cool, and then remove the acetate.
For the yoghurt mousse. Place the white chocolate in a bowl and melt gently over a bain-marie, keep warm. Whisk the cream to soft peaks start to form, add the yogurt, and mix gently together. Combine the egg yolks and whole egg, whisk until light and fluffy. Boil the sugar and water in a small a saucepan until it reaches 121 deg cel on a thermometer, and then slowly pour onto the egg mix whilst still whisking. Mix until it forms a sabayon. Fold the white chocolate into sabayon followed by the cream mix. Chill.
For the banana puree. Pre-heat the oven to 190 deg cel. Prick the bananas with a knife, place on a parchment lined tray, and place in the oven. Bake for 10-15 minutes, until tender. Discard the skin and blend until smooth, chill and then mix in the yoghurt.
For the dark chocolate feuillantine. Prepare a baking sheet lined with a silicone mat. Melt the dark chocolate and cocoa butter over a bain-marie. When melted, remove from the heat and stir in remaining ingredients. Spoon onto the prepared tray, place come parchment paper on top of the mix and roll until its about 0.5cm thick and set in the fridge. When set, using a 5cm diameter cutter cut out discs.
For the salted caramel. Heat a heavy based saucepan. When it is hot, add the sugar, and cook until it is an amber caramel. Gradually add the cream to the caramel, and then the salt and vanilla paste. Mix well and then take off the heat. Add the butter, cube by cube. Allow to cool in the fridge.
For the white chocolate. Pre-heat the oven to 170 deg cel. Place the chocolate on a tray lined with a silicon mat, and put in the oven for 10-12 minutes or until dark brown in colour. When it comes out of the oven, agitate the mix so that it becomes small rock like pieces.
