For the dish

Remove mousse from its mould and serve placing on top of the crushed crumble. Accompany with the banana ice-cream, chocolate sauce and caramelized bananas.

For the milk chocolate mousse

Heat the milk and cream in a pot until just before boiling point. In a bowl, mix the egg yolks and sugar and slowly add the warm cream, stirring continually. Replace mixture into the pot and cook over a low heat, stirring with a spatula, until it reaches the consistency of a thick sauce. Remove from heat, pass through a fine sieve and add the milk chocolate. Stir lightly with a spatulauntil the chocolate melts. Allow mixture to cool to body temperature and gradually add the whipped cream, a little at a time, using a spatula. Place in the silicon mould on top of the jelly and place in the freezer to set slightly.

For the chocolate jelly

Heat milk, sugar and agar agar in a pot for about 5 minutes. Remove from the heat and add the milk mixture to the chocolate. Combine well using a hand-blender, making sure that air doesn’t get into the mixture. Pass through a chinois and pour onto the base of a silicon mould. Freeze.

For the crumble

Place all ingredients except the pistachios in a food chopper and combine well. Spread the mixture evenly onto a baking tin lined with parchment paper. Bake at 170°C for approx. 15 minutes. Allow the crumble to cool and grind, together with the pistachios in a food chopper.

For the chocolate sauce

Heat water and sugar in a pot until boiling point. Slowly add the cocoa and cream. Simmer for about 30 minutes until the sauce thickens, stirring with a spatula. Strain and cool sauce in a cold bain-marie.

For the caramelized bananas

Sprinkle sugar over the bananas and caramelize using a flame torch.