For the parfait (makes 10 portions)
10 egg yolks
250g pistachio paste
500ml whipped cream
1 sheet of joconde biscuit
For the garnish
100ml rum syrup
100ml crème anglaise
2 bananas, sliced and caramelised
3 caramel springs
4 tulipe cones
Boil the sugar and water until the mixture reaches 120ºC and whisk into the egg yolks. Fold in the pistachio paste and whipped cream.
Line a tray with the sponge sheet and pour on the parfait. Freeze overnight. Cut out to desired size. Spoon the rum syrup and crème anglaise on to the plate and place the parfait on the plate topped with the tulipe cones.
Decorate with the caramelised bananas and springs and serve.