Banana & Peanut

Pour the cream into a small saucepan

Slice 120 grams of banana from one that’s so speckled you’d never buy it in a shop

Gently stir to make sure all the banana slices are coated with cream

Cover with plastic wrap and leave to infuse overnight in the fridge

The next day, remove the plastic and warm the mixture gently over low heat to about 40°C - this will make it easier to strain out the bananas

Strain everything without pressing; just let the cream run through. Stir gently. We want as few banana bits left in the strained cream as possible - though a little will always come along. You may end up with slightly more than 200 grams of “cream” after straining

Make sure to measure out 200 grams of the strained banana cream for the next step.

Pour the water into a saucepan, then add the caster sugar and glucose syrup

Cook the mixture to a caramel

Deglaze with the banana cream, which must be at 40°C. Add the cream carefully, in three additions, stirring between each one

Continue cooking until the caramel reaches 110°C, then add the raspberry purée - it should also be at 40°C

Cook to 107°C, remove from the heat, and add the butter

Stir until the mixture is smooth and homogeneous

Pour into a container, cover with plastic film, and allow to cool to room temperature before using

Pipe approximately 2,5 g of caramel into each bonbon shell.

Start by blending the dried banana - I use the classic sweetened variety, but you can use any type of dried banana you prefer

Crush the sea salt with a mortar and pestle

Combine the peanut butter with the peanut oil

Melt the milk chocolate and stir in the peanut butter mixture

Add the sea salt and begin pre-crystallizing the mass. Then fold in the dried banana

Pipe approximately 5 grams into each shell. Cut a slightly larger opening in the piping bag than usual so the banana pieces don’t block the flow, and be careful not to overfill the shells

Allow the duja to crystallize fully, seal the bonbons, and enjoy!