INGREDIENTS
50g Demerara sugar
30g unsalted butter
150ml double cream
2 bananas chilled in freezer
150ml double cream
25g caster sugar
1 banana
1 tbsp caster sugar
50g unsalted peanuts crushed
Recipe continues
METHOD
Pour the butter, Demerara sugar and double cream in a pan and boil to a caramel colour. Place the bottom of the pan in a bowl of iced water.
To make the mousse, place the chilled bananas, cream and sugar in a blender and pulse until smooth.
Slice the banana and place on a baking tray, sprinkle over the caster sugar and caramelise with a blowtorch.
Spoon the mousse into glasses, top with the butterscotch and sprinkle over the peanuts, garnish with banana slices.