Instructions: Ice cream: mix egg yolks with sugar and glucose, add a squeeze of lemon juice to taste and mix in the pureed banana. Add cream and milk together in a pan and bring to the boil. Add this to the egg and sugar mixture, turn to a low heat and stir with a wooden spoon for five minutes, or until the mixture thickens. Do not overheat or it will curdle. Leave for ten minutes, then churn in an ice cream machine and freeze.

Mousse: dissolve the rum, lemon juice and sugar by heating together in a pan. While this is dissolving, puree the banana. Add the gelatine to the rum, lemon juice and sugar. Mix in the banana, then fold in the cream and egg white. Whip lightly to a soft peak. Place the mix into moulds and put in the fridge for about 15 minutes to set.

Tuille: Mix flour and sugar together, add half the egg whites and continue mixing. Add the other half of the egg whites and whisk to form a paste. Slowly pour in the melted butter (make sure the butter has cooled but is not cold) in stages, and continue mixing. Leave to rest in a cool place for about 30 minutes. Line a tray with silicone paper and place on to this a small round stencil. Spread the mixture thinly over the stencil with a palette knife and cook for 6-10 minutes or until lightly browned, at 180C. Place over a mould immediately it leaves the oven, before it has time to set. Leave to cool.

Banana: cut the banana into four. Melt the butter in a pan, add the sugar and banana slowly and heat until brown. When the sugar has dissolved, add the rum, reduce then add the cream, keeping the mixture moving. Cool for five minutes.

Mentally divide the plate into three sections. Place the cooked banana in one section, add ice cream to the centre of a tuille mould and place in the second section, and finally tease the mousse out of the mould on the third area of the plate and serve.

NOTES : You need an ice cream machine for this recipe

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