200ml stock syrup
80g round milk chocolate pistoles
80g salted peanuts, lightly toasted
6 egg yolks
250g banana purée (shop-bought)
40ml crème de banane
juice of 1 lime
200ml whipped cream
Place the water and sugar into a small saucepan and cook to 120°C. Start to whip the egg yolks with a teaspoon of hot water then pour the cooked sugar slowly onto the whipping yolks and beat until cold. Add the banana purée and blend with the cooked egg yolk, then add the crème de banane and the lime juice. Carefully fold in the cream, then pour into a plastic box and freeze for 12 hours.
Using a peeler, peel the 2 limes from head to tail. Now take a sharp knife and cut the peel into thin strips (julienne). Place them in a pan of cold water, bring to the boil, then refresh under cold water. Repeat twice more. Now put the peel into a small saucepan and add the stock syrup. Bring to the boil, then simmer until the peel is soft and cooked through.
Remove the frozen parfait from the mould. Cut four 25mm slices and place on serving plates, slightly off centre. In a line to the side of the parfait place 5 pieces of diced banana and place 2 more on top of the parfait itself. Now scatter 7 toasted peanuts and some chocolate chips in and around the banana in a line and 3 on top of the parfait. Works well served with lime sorbet.