This is our latest creation which we are still refining and improving all of the time. Banana has been soaking in a vanilla ascorbic syrup (thanks to Adam Melonas for the syrup recipe) for 1 week and then drained and lightly glazed with a rum jelly. It sits on top of a base of caramelised puff pastry in the top photo but for the dish it is along side. The dish comprises of a banana cream and a molasses mousse in between two thin sheets of caramelised puff. A burnt butter micro sponge garnishes and adds contrasting texture and chocolate eyelashes and coffee crumble complete the dish.