Ingredients

• vegetable oil
• for deep frying
• 25g/1oz plain flour
• 25g/1oz cornflour
• pinch sugar
• 75-110ml/3-4fl oz sparkling water
• 4 bananas
• peeled and split lengthways
• 200g/7oz dark chocolate
• roughly chopped
• 400g/14oz white chocolate
• roughly chopped
• 570ml/1 pint double cream
• 4 tbsp hazelnuts
• shelled
• finely chopped
• 4 tbsp Space Dust
• or similar confectionery

Directions

• For the tempura bananas
• pour in enough vegetable oil to come two-thirds of the way up the sides of a deep
• heavy-bottomed frying pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the flour
• cornflour and sugar into a bowl and gently whisk in enough sparkling water to make a thick batter - it doesn't matter if it isn't completely smooth.
• Dip the bananas into the batter to coat completely
• shaking off any excess
• then place into the hot oil. Fry the bananas until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
• For the mousse
• place the dark chocolate and white chocolate into separate heatproof bowls set over pans of gently simmering water and heat
• stirring occasionally
• until smooth and melted.
• Meanwhile
• lightly whip the cream until soft peaks form when the whisk is removed.
• Gently fold two-thirds of the cream into the melted dark chocolate until well combined
• then spoon into a piping bag and set aside.
• Repeat with the remaining cream and the white chocolate and spoon into another piping bag.
• Place four 5cm/2in chefs' rings onto a large plate lined with greaseproof paper. Pipe a layer of the dark chocolate mixture
• followed by the white chocolate mixture into each ring. Repeat until the rings are full
• then smooth the tops using a palette knife. Place into the fridge to set for 1-2 hours.
• To serve
• remove the mousses from the fridge and remove the greaseproof paper. Press the base of each ring into the chopped hazelnuts to coat
• then place onto serving plates. Carefully lift off the chefs' rings and place two pieces of banana onto each plate. Sprinkle the Space Dust over the top of each mousse.