BANANA WITH APRICOT CARAMEL TRIFFLE

Preparation Method :

• Pour the milk into a small saucepan. Carefully split the vanilla pod down the middle and scrape the tiny seeds into the pan.
• Add the vanilla pod, or vanilla essence, to the milk and bring just to the boil, then remove the pan from the heat. When the milk has cooled slightly, remove the vanilla pod.
• Whisk together the sugar, corn flour and eggs until pale and creamy. Whisk in the milk and return the whole mixture to the pan.
• Heat to simmering point, stirring all the time, and cook gently over a low heat until the custard coats the back of a wooden spoon thickly.
• Leave to cool, covered tightly with clear film. Ensure the clear film is pressed against the surface of the custard to prevent a skin forming.
• Put the jelly, apricot conserve and water in a small pan and heat gently until the jelly dissolves. Set aside until cool but not set.
• Put the cubed cake in a deep serving bowl or dish and pour on the jelly mixture. Cover with sliced bananas, then the custard. Chill for 2 hours.
• Melt the sugar in a small pan with water and, when it has dissolved, cook until it is just turning golden. Immediately pour on to a sheet of foil and leave to harden, then break the caramel into pieces.
• Whip the cream until it forms soft peaks and spread it over the custard. Chill for at least 2 hours, then top with the remaining sliced banana, dipped into lemon juice, and the cracked caramel pieces.