Caramel crème brûlée, banana & chocolate
For the brûlée
In a wide based pan make a light caramel from 50g of the sugar. Once caramel add the cream and re-boil. In a separate bowl whisk egg yolks and remaining sugar, pour cream onto eggs mixture. Pass through a fine sieve. Line metal rings with cling film and pour mixture into these rings and cook at 95 degrees for 45 – 60 minutes. Place in refrigerator for 2-3 hours to finish, dust with demerara sugar and caramelise with a blow torch.
For the puree
Cook the condensed milk in its tin for 3-4 hours in simmering water. Once cold add Maldon sea salt, blitz in a blender, pass through a fine sieve and place in a squeeze bottle somewhere warm.
For the aerated chocolate
Firstly, place tray in freezer with grease proof paper. Warm chocolate and oil in a bowl over simmering water. Take the chocolate to 45 degrees. Put chocolate in espuma gun and charge 3 times with gas. Spray onto frozen tray and return to freezer. Once frozen break up into desired sizes.
For the crumble
Rub all the ingredients, place on tray and cook at 160 degrees for about 30 minutes. Once cold break up with a knife.
Blitz all the ingredients together in a blender. Spread out as thin as possible on large tray. Cook at 150 degrees for 20-25 minutes until golden brown. Once cold break into large size sheets.
In a pan add 20g unsalted butter and 20ml vegetable oil with 40g of pop corn kernels.
Cover pan lid with tray, place on medium heat until the pop corn starts popping. Once this is finished take of the heat.