8 firm bananas
6 egg yolks
150g cream, lightly whipped
6 passion fruit, pulped
Ice-cream and passion fruit coulis, to serve
Halve six of the bananas lengthways and then slice. Caramelise in butter until golden. Allow to cool. Slice into battens and use to line a ring mould.
Whisk the egg yolks until white and foamy. Cook the sugar until soft-ball (118ºC) and pour on to egg yolks, then continue to whisk until cold. Fold in the cream and add the passion fruit pulp. Chill.
Spoon into the lined moulds and freeze. Peel the two remaining bananas, slice thinly with a fruit peeler and lay on buttered greaseproof paper. Slowly crisp in an oven at 50ºC.
Turn out the parfait and serve with ice-cream, banana crisp and passion fruit coulis.