1. Sprinkle the gelatin over 250ml of the milk and leave to bloom for 5 minutes. Combine the remaining milk, cream and peanut butter in a blender and blend until smooth.

2. Transfer to a saucepan, add the sugar and vanilla and whisk over medium heat until the sugar is dissolved and steam rises. Whisk through the gelatin and milk mixture over heat until completely dissolved.

3. Strain into six 200ml dariole moulds and chill in the fridge until well set, about 2 hours.

4. For the caramelised banana, heat the sugar in a frying pan over medium heat until a dark caramel forms. Whisk in the butter and whisky (if using) and toss through the bananas until they're coated in the caramel. Continue to cook until the bananas start to colour, remove from the heat and allow to cool.

5. Turn each panna cotta out onto a serving plate, add the caramelised banana and shave some dark chocolate over the top to serve.

Adam's tip: I always keep both gelatin sheets and powder in my pantry. Sheets are a purer form that will leave you with a clearer set jelly, but for milky desserts like panna cotta, powdered gelatin is much cheaper and easier to use.