For the marinated banana, peel the banana and cut into oblique pieces. Mix the banana juice and passion fruit puree and soak the bananas in it for 10 hours.

For the vanilla ice cream, bring all the ingredients to the boil except for the egg yolk. Then mix the cream mixture with the egg yolk and whip over the water bath to a rose until the ice cream mixture has reached a temperature of 85 ° C. Let the vanilla ice cream cool down and then freeze it in the ice cream maker to form a creamy ice cream.

For the chocolate cream, bring the milk and cream to the boil, bring the chocolate and sugar to the boil and mix the egg yolks into the chocolate mixture until everything sets. Let it cool down and then mix it up with the xanthan gum and thicken.

For the banana mousse, bring the cream and banana juice to the boil and dissolve the chocolate in it. Then whip the cream mixture with the egg yolks over the water bath until it is 85 ° C. Put the mixture in a baking dish and put in the oven at 130 ° C for 2 hours.

Take the mold out of the oven and mix in the soaked gelatine. Fill into silicone molds and place in the freezer overnight. Take out of the freezer 2 hours before use and place on the crispy base.

For the banana passion fruit gel, bring all the ingredients to the boil and let them cool on a baking sheet. Then put in a blender jar and mix to a smooth gel.

Toast the almonds for the crispy base. Then melt the chocolate and praliné noisette and mix with the almonds and brittle. Spread everything flat on a baking sheet, let it cool and cut out round circles for the banana mousse.

For the crumble, knead all the ingredients together and bake at 180 ° C for about 25 minutes.

For the banana passion fruit stock, mix all the ingredients to a smooth stock and pour into small test tubes.