(serves five)

For the honeycomb
100g caster sugar
150ml golden syrup
36g bicarbonate of soda

For the parfait
100g egg yolks
80g caster sugar
250ml double cream
1 vanilla pod, seeds removed

For the banana tuile
125g bananas
60g icing sugar
60g T55 flour

For the banana sponge
250g bananas
250g caster sugar
10g baking powder
2g salt
100ml eggs
25ml vegetable oil
60g melted butter
250g T55 flour

For the toffee sauce
250g caster sugar
25g butter
100ml double cream

For the garnish
150g raspberries
Piping chocolate
Slices of caramelised bananas

To make the honeycomb, cook the sugar and golden syrup to a caramel mixture. Add the bicarbonate of soda, cool and break into small pieces.

To make the parfait, whisk yolks and vanilla to a sabayon mixture. Cook the sugar to 121ºC, add to sabayon, cool and fold in the semi-whipped cream. Add honeycomb pieces.

To make the banana tuiles, mix all ingredients to a smooth paste. Spread tuiles very thinly on to a Silpat mat and cook at 180ºC (until coloured). Reserve five for garnish.

To make the banana cake, mix all ingredients together, except the flour. Add the flour, then beat for two minutes. Pour into a tray and bake at 180ºC for 30 minutes.

To make the toffee sauce, mix the sugar with a little water and cook until a caramel mixture. Remove from the heat and mix in the butter and cream.

To serve, cut five rounds of banana cake, 5cm in diameter. Using melted chocolate, pipe two lines across each plate. Pipe dots of toffee sauce. Decorate with raspberries and caramelised bananas. Place the parfait on top of the banana cake. Stick the banana tuile to the parfait.

Henry Brosi

Photo © Tom Stockhill