Banana Speed

Cook all the ingredients together at 183°F (84°C) in a double boiler, then cool to 39°F (4°C). Let sit, process, and set aside.

Mash the banana fruit together with sugar, sifted flour, milk, and melted butter. Continue mixing until the batter reaches an even consistency; spread out on a Silpat mat. Smooth out as much as possible with a rolling pin and a sheet of parchment paper. Freeze until solid. Bake without defrosting, at 325°F (160°C) until golden. Remove, and set aside to cool.

Split the vanilla bean and scrape the seeds out into the cream. Add sugar and beat into a stiff chantilly cream.

To make the chocolate sauce, first break the dark couverture into chunks. Combine milk, cream, and sugar and bring to a boil. Pour the hot mixture over the couverture pieces; mix well.

Peel the baby bananas. Cook the bananas in butter and sugar until caramel colored. Deglaze the cooking sauce with dark rum and use it to glaze the fruit pieces.

Arrange the glazed bananas on a plate, decorate with a rosette of Chantilly cream, and top with a quenelle of vanilla ice cream. Anchor the banana tuile pieces in the ice cream, and serve chocolate sauce on the side.