Ingredients

• 200gcaster sugar
• ¼ cupwater
• 100gwhole blanched hazelnuts
• sunflower oil, for greasing

• 270g mashed ripe bananas
• 2teaspoons lemon juice
• 300ml double cream, whipped to soft peaks
• 2egg whites
• 100gcaster sugar

• 2egg whites
• 110gcaster sugar
• 55gbutter, melted
• 55gplain flour
• Grated rind of 1 lemon

• 3large bananas, sliced
• 50gcaster sugar

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Method

• Preheat oven to 180°C. Line two baking trays with baking paper.
• For praline, place sugar into a heavy based saucepan with water over low heat and stir until sugar dissolves. Increase heat to high and cook without stirring until golden brown.
• Remove from heat and immediately stir through nuts. Pour mixture onto a greased baking tray. Spread with a palette knife and allow to set. When praline is cold and brittle, crush into fine pieces with a rolling pin.
• For the parfait, grease and line a 1.2L loaf tin with a strip of baking paper long enough to hang over the sides.
• Combine banana with a teaspoon of lemon juice until it forms a rough paste. Beat egg whites with remaining lemon juice until stiff peaks form. Slowly add sugar and beat until dissolved and a shiny meringue has formed.
• Gently fold in cream, banana paste and half the crushed praline. Spoon into prepared loaf tin, smooth top and freeze until firm, approximately five hours or overnight.
• For the tuile, beat egg whites until fluffy, add sugar and beat until dissolved. Add melted butter and flour alternately until combined. Fold in lemon rind.
• Drop teaspoons of mixture onto prepared trays and spread thinly into a strip. Bake for 5-6 minutes and remove from oven. Allow to cool and gently remove from baking paper.
• For the bananas, spread sliced bananas out on a baking tray and scatter heavily with sugar. Use a blowtorch to caramelise the sugar (or sauté in a frying pan for around five minutes).
• To serve, remove parfait from freezer and allow to soften slightly. Place two thin slices on a serving plate, topped with a strawberry. Dust crushed praline onto the plate and decorate with tuiles topped with caramelised banana.