Ingredients

• 250g/9oz roasted salted peanuts
• 300ml/11fl oz double cream
• whipped until soft peaks form when the whisk is removed
• 300g/11oz full fat cream cheese
• 250g/9oz crème fraîche
• 6 tbsp icing sugar
• 50g/2oz caster sugar
• 50ml/2fl oz water
• 175g/6oz dark chocolate
• cut into small pieces
• 50g/2oz butter
• 50g/2oz caster sugar
• 4-6 baby bananas
• peeled and cut in half lengthways
• 40g/1½oz chocolate-coated honeycomb
• cut into slices
• to serve

Directions

• For the cheesecake
• blend the peanuts in a food processor to a buttery paste.
• In a bowl
• beat the double cream
• cream cheese and crème fraîche together until smooth and well combined.
• Fold in two-thirds of the ground peanuts and mix until well combined.
• Fold in the icing sugar a spoonful at a time
• to taste.
• Place one 7.5cm/3in chefs' ring (at least 5cm/2in in height) onto each serving plate. Carefully divide the cheesecake mixture equally among the chefs' rings
• tapping the mixture after adding each spoonful to eliminate air pockets.
• For the chocolate peanut sauce
• heat the sugar
• water and dark chocolate in a pan over a low heat until the chocolate has just melted. Once the chocolate has melted
• whisk the mixture to a smooth sauce.
• Add the remaining ground peanuts and stir until well combined.
• For the bananas
• heat a separate frying pan until smoking
• add the butter and sugar and heat until the butter has melted and the sugar has dissolved.
• Add the bananas and fry for 2-3 minutes on each side
• or until golden-brown on both sides.
• To serve
• using a blow torch
• heat each chefs' ring to loosen
• then remove the chefs' ring from each cheesecake. Spoon a little of the chocolate peanut sauce and a spoonful of the sautéed bananas alongside each cheesecake. Garnish each cheesecake with the slices of chocolate coated honeycomb.