Step 1:
Soak gelatin in cold water for 5 minutes, then squeeze out the excess liquid. Dissolve gelatin in 1 tbs hot water, then cool slightly

Step 2:
Blend 1 banana in food processor until a puree forms, then fold in icing sugar and mascarpone, followed by the gelatin. Whisk cream with electric beaters until firm peaks appear and fold into the banana mixture to make a mousse. Cover and chill 2 hours or until set

Step 3: Peanut Butter Cookie
Preheat your Euro Oven to 180°C.

For the cookie, beat together butter and sugars with an electric mixer until thick and pale. Add egg, and beat to combine, then add in peanut butter, Milo and chocolate. Sift over dry ingredients - flour, bicarbonate of soda, baking powder and a pinch of salt, then stir until well combined. Cover dough with a plastic wrap and chill for 10 minutes. Roll out dough between 2 sheets of baking paper until 4mm thick. Transfer to a baking tray, leaving the bottom sheet of baking paper attached. Chill for 20 minutes, then bake for 15-20 minutes until cooked however still slightly soft in the centre and set side to cool

Step 4:
Slice up the remaining 2 bananas and toss with the vinegar in a small bowl

Step 5:
Break a 7cm square of cookie onto serving plate. Scatter balsamic banana, a large scoop of mousse and 1 tbs of dulce de leche. Pipe the meringue over the mousse in a zig-zag pattern, then using a kitchen blowtorch, work the flame over the meringue until lightly golden and enjoy!