Damien’s Banana Sponge with Chocolate Mousse and Caramel Sauce

Method:

Banana batter
1. Mash bananas and set aside, beat the butter and sugar until pale and fluffy then beat in 1 egg at a time incorporating the egg through
2. Sift together dry ingredients and fold through the wet mixture and bananas
3. Bake @ 160’C until cooked through.

For the mousse:

1. Place all the ingredients in a pot over a low heat and whisk until thickened and cornflour has cooked through

For the caramel:

1. In a sauce pan on a medium heat allow the sugar and golden syrup to caramelize until lightly golden/hazelnut colour and add in the butter and cream and allow to cook until dissolved.

For the tuile:

1. Place all the ingredients into a squeeze bottle and in a hot ungreased pan drop some of the mixture in the pan and allow to completely cook until set.