Caramel Mousse with Compote of Bananas Foster with Peanut Butter-Cocoa Krispy Chocolate Crust

To make the chocolate opalines: Preheat the oven to 350 F. Line a baking pan with a Silpat or very lightly buttered foil. If using buttered foil, warm the pan momentarily to liquify the butter and gently wipe to remove excess. Mix the sugar, pectin, and cocoa powder together in a medium bowl. Combine the butter, corn syrup, and water in a saucepan and bring to a boil over medium-high heat. Add the dry ingredients to the pan and stir well. When the mixture is smooth, take off the stove and stir in the chopped chocolate. Spread the mixture very thinly on the prepared sheet, spreading it out with a spatula. Bake 6 to 8 minutes. Remove from oven; while still hot, cut into 4-inch discs. Remove with a spatula and place on a rack. Cool completely and store in an airtight container.

To prepare the compote: Bring the cream just to a boil, then set aside off the heat. Put the granulated sugar in a medium non-stick pan over medium-high heat and cook without stirring until the sugar melts and turns a warm brown color. Stir in the brown sugar and corn syrup. When the brown sugar has melted, stir in the butter. Reduce the heat to medium. Slowly pour the hot cream into the caramel while stirring; watch for spatters when you first start to pour. When the cream is blended, stir in the banana liqueur, then the rum, then the vanilla extract and cinnamon. Immediately add the diced bananas and cook until the bananas are coated, 30 seconds to 1 minute. Remove from heat. Pack the banana mixture into 12 demi-sphere molds and freeze for at least 2 hours before unmolding.

To prepare the caramel: Bring the cream just to a boil, then set aside off the heat. Put the corn syrup and sugar in a pot and cook without stirring until the sugar melts and the mixture turns a warm brown color. Stir in the butter, then slowly pour the hot cream into the hot caramel while stirring; watch for spatters. Set aside to cool.

To make the crust: Have two Silpats ready, or, line a baking sheet with foil and have more foil and another baking sheet ready. Combine all ingredients in a medium bowl and mix well. Spread into a thin flat layer, about 3/8-inch thick, on one Silpat or on the foil-lined pan. Top with another Silpat or more foil and the other baking sheet, inverted; press gently to smooth. Refrigerate at least 1 hour.

To make the mousse: Sprinkle the gelatin powder over the water in a small cup and leave to dissolve. Place the egg yolks and corn syrup in a medium bowl, then place the bowl over a pan of simmering water. Whisk the mixture until it is warmed through and has lightened in color and thickened a little. Remove the mixture from the heat, add the gelatin, and whisk to combine. Put the mixture in the bowl of a mixer fitted with a whisk attachment and continue whisking until the mixture has cooled to room temperature. Beat in the caramel. Place the bowl in a larger bowl filled with ice and stir with a whisk until the mixture starts to thicken. Fold in one large spoonful of whipped cream to lighten the mixture. Fold in the remaining whipped cream into the caramel mixture in two additions. Place the mousse in a pastry bag. Fill the 4-inch demi-sphere molds half way with the mixture. Pop the frozen banana demis out of their molds and press one into the center of each mousse mold. Pipe on more mousse to cover, finishing with the molds filled just to their tops.

Take the crust from the refrigerator and cut twelve 4-inch circles. Press one on top of each mold, making sure the crust is pressing into the mousse. Cover with plastic wrap and freeze overnight.

To prepare the banana garnish: Peel the bananas and cut diagonally into at least 48 thin slices. Melt the sugar and butter in a medium non-stick skillet over medium heat and add the banana slices. Cook, turning often and basting the bananas with the pan sauce, until the bananas are slightly softened and coated with dark caramel. Set aside; keep warm.

To serve: Unmold the mousse and place one on each serving plate. Place at least 4 caramelized banana slices in a semi-circle on one side of each plate. Put the chocolate sauce in a squeeze bottle and dot the plates with 5 dots of sauce, starting with a 1-inch dot and making each one successively smaller. Press four opalines into each mousse.