Roast banana and honey parfait

Roast banana and honey parfait. Photo / Ian Jones

1/4 cup caster sugar
1/4 cup honey
1/2 cup water
120g bananas, peeled and chopped
6 egg yolks
20g honey
2 egg whites
240ml cream, whipped and refrigerated
70ml banana liqueur
1/2 tsp salt
1 cup white chocolate chips
20g extra caster sugar

1 In a saucepan, add the sugar, honey and stir until a caramel forms.

2 Remove the saucepan from the heat and add the water.

3 Return to the boil and add the banana. Cook the banana until it starts to swell and transfer to a liquidiser. Blend until smooth and pass through a sieve.

4 In one mixing bowl, whip the whites with 10g caster sugar to a meringue. In the other mixing bowl, cream the egg yolks with 10g caster sugar.

5 Fold in the banana honey caramel, meringue, yolks, cream and white chocolate.

6 Pour into a cling film-lined terrine mould, tap to rid trapped air and freeze.

7 Cut with a hot knife to serve.