Ingredients
Banana, to serve
1 Banana, peeled and sliced into thick slices
Caramel popcorn
500 g Popcorn
375 ml Butter
500 ml Brown sugar
2.5 ml Baking soda
1 ml Salt
5 ml Vanilla extract
Caramel toffee sauce
250 ml Brown sugar
125 ml Cream
60 ml Butter
Pinch Salt
15 ml Vanilla extract
Chocolate dome
400 g 70 % Cocoa chocolate
Chocolate mousse
200 g 70% Cocoa chocolate
4 Egg yolks
60 ml Castor sugar
625 ml Whipping cream
Pecan nut brittle
100 g Roasted, crushed pecan nuts
500 ml Granulated sugar
Instructions
Method: Pecan nut brittle
Place the nuts in a baking tray and roast on 200 °C until it’s golden brown. Be careful to check regularly. Melt sugar in pot over low heat until sugar starts to dissolve and turns amber. On a baking sheet spread pecan nuts evenly and pour caramel over nuts. Let cool down completely, then crush the brittle into the desired size. Set some of the pecan brittle aside to use in the dessert too.
Method: Caramel toffee sauce
Mix the brown sugar, cream, butter and salt over medium low heat. Cook while whisking gently for 5 – 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken. Keep aside until service.
Method: Banana to serve
Use a blow torch and brown the bananas, then set aside for service
TO SERVE THE DESSERT:
Once the domes are set pipe the mousse inside the dome, finishing it off with some of the pecan nut brittle. Place back in the refrigerator until you are ready to plate. Scatter the crushed pecan brittle on the plate. Follow this with the mousse filled chocolate dome on top. Then dress with some caramel popcorn around the dome and follow with the torched bananas. Also heat the caramel sauce and serve on the side in a small sauce jug.
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