Caramelised white chocolate mousse, coffee, banana and passionfruit

Method

1. For the caramelised white chocolate, preheat the oven to 120°C and place the chocolate on a clean non-stick baking tray.
2. Bake the chocolate for 20 minutes then remove it from the oven.
3. Move it back and forth with a silicone spatula as the chocolate cools to smooth it out. The chocolate should be golden brown and have a rich caramel aroma.
4. For the caramelised white chocolate mousse, melt the caramelised white chocolate in the microwave.
5. Bring 160 ml of the cream to the boil in a saucepan over medium heat. Pour it over the melted chocolate, add the soaked gelatine and stir gently from the centre of the bowl to the outside using a spatula. Mix well to emulsify, ensuring you have a smooth and shiny elastic cream.
6. Strain the mousse base into a clean bowl. This will ensure there are no lumps of grainy chocolate or gelatine.
7. Whisk the rest of the cream to a soft ribbon stage and fold this in gently until you have a light and smooth mousse-like texture.
8. Pour the mixture evenly into 4–6 serving glasses or bowls and set in the refrigerator for a minimum of 30 minutes.
9. For the coffee crumble, increase the oven to 170°C and line a baking tray with baking paper.
10. Place all the dry ingredients in a bowl and mix well.
11. Place all the dry ingredients in a bowl and mix well. Add the melted butter and mix with your fingers to form irregular-sized crumbs.
12. Scatter the crumbs on the prepared baking tray. Bake for 10–12 minutes until firm and toasted. Remove from the oven and allow the crumb to cool. Store in a sealed plastic container until needed.
13. For the banana ice cream, place the milk and cream in a saucepan over medium heat and bring to a simmer. Remove from the heat and set aside.
14. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.
15. Pour one-third of the hot milk mixture into the yolk mixture and whisk well. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a spatula or wooden spoon.
16. Cook over medium–low heat, stirring constantly, until the ice cream base reaches a temperature of 82°C.
17. Prepare a large bowl of iced water.
18. Remove the custard from the heat and pour it into a bowl. Set this bowl in the larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.
19. Once cool, mix in the mashed banana. Churn the mixture in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
20. To assemble, spoon a tablespoon of the coffee crumble on top of the set mousses. Add a ball of banana ice cream and finish with passionfruit pulp.