Banana caramel bavarois

I have no idea what the hell a bavarois is, but this dessert looks amazing!

80g caster sugar
2 very ripe or overripe bananas, mashed to a smooth puree
200ml milk
375ml whipping or double cream
5 medium organic, free-range egg yolks
4 gelatine leaves - 6g in total
35ml dark rum
Vanilla ice cream and melted dark chocolate, to serve

Heat a heavy-based frying pan over a high heat. Add the sugar and spread evenly over the base, reduce the heat to medium-low and cook, without stirring, until melted to a very light, golden caramel. This should take about 5-8mins. Before the caramel gets too dark, quickly beat in the banana puree until smooth, then mix in the milk and 75ml of the cream. Remove from the heat.

Put the yolks in a boawl, then whisk in a little banana mixture. Pour this into the frying pan with the banana mixture and combine thoroughly with a wooden spatula. Return to the hob. Stir over a low heat for 3-4 mins or until the banana custard is thick enough to coat the back of the spatula and any lumps of caramel have melted. Transfer to a bowl.

Soak the gelatine in a bowl of cold water for 5 minutes. Lift out, squeeze out the excess moisture, then drop into the hot banana custard and stor until melted. Stir in the rum. Lay a piece of clingfilm on to the surface of the custard to prevent a skin from forming, then chill in the fridge.

When the custard is almost cool, beat it until smooth. Whip the remaining cream to soft peaks and fold into the custard until evenly mixed. Divide the mixture between 6 galsses or dishes, cover, and chill in the fridge for 1-2 hours, until firm.

To serve, top with small scoops of icecream and drizzle with melted chocolate.