This is a real celebratory, modern dessert, combining lively contrasts in taste and texture.
Equipment and preparation: You'll need a greased and lined 25cm x 15cm/10in x 6in cake tin, and 4 x 100ml/3½fl oz dariole moulds.
75g/2½oz unsalted butter
50g/2oz creamy peanut butter
100g/4oz caster sugar
75g/3oz crème fraîche
2 free-range eggs
100g/4oz self-raising flour
3 very ripe bananas, peeled, roughly chopped
50g/2oz unsalted butter
100g/4oz caster sugar
freshly grated nutmeg
125ml/4½fl oz German wheat beer
250g/9oz strawberries, washed, hulled and quartered
125g/4oz caster sugar
1 tsp agar agar flakes
250ml/9fl oz apple juice
½ lime, juice only
75ml/2½fl oz golden syrup
pinch saffron
2 tbsp caster sugar
60ml/2fl oz cranberry juice
60ml/2fl oz beetroot juice
185g/6½oz mochiko (Japanese rice flour)
pinch fine salt
40ml/2fl oz water
1 tbsp golden syrup
plain flour, for dusting
25g/1oz unsalted butter for frying
3 sheets filo pastry
100g/3½oz unsalted butter, melted
50g/2oz icing sugar, plus extra for dusting
50g/2oz dry-roasted peanuts
1 tsp ground cinnamon
250ml/5fl oz oatmeal stout
50ml/2fl oz coconut milk
1½ tsp vanilla extract
2-3 tsp brewed espresso
Preheat the oven to 180C/350F/Gas 4. Cream the butter, peanut butter, sugar, and crème fraiche together in a bowl until smooth. Beat in the eggs, one at a time, until well combined. Fold in the flour and pour the mixture into the tin. Bake in the oven for 20-25 minutes, or until golden-brown. Remove the cake from the oven and set aside to cool on a wire rack. Trim the edges of the cake then cut into four 10cm x 6cm/4in x 2½in rectangles. Cut each piece through the middle to make four ‘sandwiches’.
For the banana butter, heat all the ingredients in a saucepan for 8-10 minutes, or until the mixture is smooth and the bananas are completely soft. Strain the mixture through a sieve and chill in the fridge until needed.
For the jam, put all the ingredients into a saucepan, bring to the boil and simmer gently for 4-5 minutes, or until the strawberries are completely soft. Set aside to cool. To assemble the cake, spread four slices of cake with the banana butter, add the strawberry jam and top with the remaining slices of cake to make four sandwiches.
For the sorbet, mix the apple juice, lime juice and golden syrup in a bowl until well combined. Place the mixture into an ice cream maker and then churn until the sorbet sets. Transfer to the freezer until serving.
For the mochi, grind the saffron together with caster sugar in a pestle and mortar until powdered. Simmer the juices together with the saffron, sugar, 40ml/2fl oz water, and syrup until the sugar is dissolved. While still warm, whisk in the mochiko and salt until a sticky dough is formed. Wrap the dough in clingfilm and transfer to the fridge for around and hour, or until firm. On a well-floured surface, roll out the mochi until 3mm/¼in thick, then cut out four 10cm/4in circles. Melt the butter in a frying pan and fry the discs for 8 minutes, turning regularly, until golden brown. Remove from the pan, drain on kitchen paper and set aside to cool. Serve the sorbet on top of the mochi.
For the filo crisps, increase the oven temperature to 200°C/400F/Gas 6. Cut two of the filo sheets in half lengthwise and fold each piece in half. Lightly grease the outside of the dariole moulds with melted butter. Place the pieces of filo over the top of each dariole to form four basket shapes. Brush with butter and lightly dust with icing sugar. Transfer to the oven and bake for 6-8 minutes until golden brown. Remove the filo baskets from the moulds and leave to cool completely. Blend the icing sugar, peanuts and cinnamon in a food processor until a fine powder. Sift the mixture over the filo chips whilst still hot.
For the chocolate milk, Blend the ingredients in a food processor until well combined. Chill in the fridge until required.
Serve the 'sandwich', sorbet and moochi on a plate with some of the chocolate sauce.
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