Prepare the banana crisps the day before you make the rest of the dessert. Slice the banana as thinly as possible and place in the dehydrator overnight to crisp up. Store in an airtight container until ready to use

For the banana sherbet, start by making a sweet base syrup. Combine all the ingredients in a medium saucepan and place over a high heat. Bring to the boil, whisking occasionally until the sugars and completely dissolved. Remove from the heat and allow to cool before storing in the fridge until required

Turn on the ice cream maker once the syrup has been chilling for a while - this will ensure it is cold by the time you pour in the sherbet

Combine the milk and sugar in a small saucepan. Bring to a boil, remove from the heat and stir to dissolve. Allow to cool completely before pouring into a blender, along with the bananas, orange juice and 325g of the sweet base syrup. Blitz until smooth and pass through a fine strainer

Pour directly into the cold ice cream maker and churn according to manufacturer instructions. Store in the freezer until required

To make the banana purée, bring the water and sugar to the boil, then remove from the heat and set aside to chill

Once cool, add the banana and ascorbic acid, stir and add everything to a vac pac bag. Seal the bag and cook in the water bath at 85°C for 1 hour

After 1 hour, remove from the water bath and allow to cool completely. Blend the contents of the bag, pass through a fine strainer and store in a squeezy bottle. Store in the fridge until required

For the peanut crunch, melt together the cocoa butter and chocolate in a pan - be careful not to overheat the chocolate as it will sieze. Meanwhile, mix together the peanut butter and chopped peanuts in a bowl then fold into the pan

Fold the feuilletine into the mix, then spread out onto a sheet of greaseproof paper. Place another sheet on top and roll the mixture out until around 7mm in thickness. Freeze until required

For the parfait, bring the cream to the boil, remove from the heat and allow to cool for 5 minutes before whisking in the soaked gelatine. Pass through a fine strainer, whisk in the peanut butter and allow to cool completely in the fridge

Combine the eggs and sugar in a large bowl and place over a pan of gently simmering water. Whisk vigorously until the mixture doubles in size and forms a thick ribbon. Remove from the heat and continue to whisk for an additional 2 minutes as it cools

Slowly and gently fold the peanut butter cream mixture into the sabayon until just combined. Pour into silicon dome moulds and leave to set in the freezer until firm

Preheat the oven to 180°C/gas mark 4. Line a non-stick loaf tin with baking parchment

For the banana cake, whisk the eggs, zest, sugar and oil until the sugar has dissolved. In a separate bowl, mix together the mixed spice, bicarbonate of soda and wholemeal flour

Fold the dry ingredients into the egg mixture, then add the grated banana. Bake for 20-25 minutes, then remove and allow to cool

To make the garnish, cut the banana on the angle into small, trunk-like pieces. Sprinkle one side of each piece with the caster sugar and caramelise with a blowtorch

Remove the sheet of peanut crunch from the freezer and carefully cut into circles using metal pastry rings. Pull the banana cake into bite-sized, rustic pieces

Place a disc of peanut crunch disc onto each plate and top with the dome of peanut parfait. Arrange the cake pieces and caramelised banana around a quenelle of the banana sherbet, and top with a dehydrated banana crisp