Autumn Grove

Blend the bananas thoroughly until smooth. Whisk the eggs with sugar and vanilla paste until pale and fluffy. Add banana puree and gently mix. Then add vegetable oil and cream and mix until smooth and homogeneous. Sift together the flour, potato starch, baking powder and salt, then gently fold them into the mixture. Pour the batter onto a baking tray lined with baking parchment. Bake at 170°C for 12–15 minutes.

Melt chocolate with butter at 42°C. Add almond paste and mix well. Finally, add crispy flakes. Spread the mixture evenly over the banana sponge cake.

Soak gelatine in cold water. Bring all the fruit purees to boil with sugar and guar gum. Add soaked gelatine and lime juice and mix well. Pour the mixture directly onto the crispy base and freeze.

Make caramel by heating sugar with glucose syrup. Heat up the milk with cream, then add them to the caramel. Cook the mixture until it reaches 107°C and then pour into a tall jug. Add butter, and blend with a hand blender until smooth. Pour over the frozen banana confit and freeze again.

Soak gelatine in cold water. Heat the milk, mix with soaked gelatine, and then pour it over the white chocolate. Mix thoroughly until chocolate has completely melted. Add lemon juice and lemon paste, and blend thoroughly until smooth and homogeneous. Cool the mixture to 30–35°C, then gently fold in the whipped cream. Pour the mousse into a silicone mould and insert previously prepared banana sponge cake with crunchy base, banana confit and caramel. Gently press down to form an even layer. Freeze.