Rum to taste
1 vanilla pod
1/2 litre whipping cream, whipped
1 leaf gelatine
50g melted butter
250ml caramel sauce (blended with banana purée)
For the crème pâtissière biscuit 6 egg yolks
For the sorbet 500g mango purée
350ml stock syrup
Juice of 1/2 lemon
For garnish 300g diced mango
To prepare the mousse, blend the banana, sugar, rum and vanilla together. Soak gelatine in water till softened, squeeze out excess moisture and dissolve in warmed butter. Fold into the mousse mixture, add the whipped cream and leave to set.
Beat the yolks, sugar and flour till smooth. Pour over hot milk, transfer to a clean pan and cook till thickened. Make a template 20cm x 8cm. For each biscuit, put the template on a non-stick mat thinly spread with crème pâtissière.
Place on tray, cook in an oven at 150ºC until golden brown. While still hot, wrap biscuit around a rolling pin and let cool.
Place the biscuit in the centre of a plate. Pipe in banana and caramel sauce and then completely fill with mousse. Put a quenelle of mango sorbet on top and garnish with chopped mango around the base.
Photo © Adrian Franklin