For peanut cups roast the peanuts on low flame and remove the skin and crush them into a fine powder.

In a pan take sugar and add only water just to cover the sugar, once the sugar melts completely and you get 1/2-1 string consistency add the crushed peanuts and mix well while the gas is on, then add butter and switch off the gas. Once the mix becomes warm add condensed milk and mix everything nicely into a dough.

Now press the peanut mixture into silicon moulds and refrigerate them for 20-30minutes.

For the banoffee mousse, in a non-stick pan take sugar, once sugar melts add sliced bananas and let it reach a deep caramel colour, then add butter and fresh cream and mix well, the mixture will bubble up, keep mixing and make sure the bananas are mashed well in the process, after you get a jam like consistency switch off the flame and let the mixture cool down. Then add melted white chocolate and mix nicely. Finally fold this into whipped cream and refrigerate the mousse for 2 hours.

Now unmold the peanut cups and pipe in the banoffee mousse into them, garnish with fresh mint leaves and pomegranate seeds. Serve chilled.