Put the egg yolks and sugar in a bowl and whisk. Beat for a few minutes. When the egg and sugar turns a pale colour. Make sure the sugar has dissolved. Add banana puree (bananas mashed together with seeds removed).

Whip the cream and fold in a little of the banana mixture to loosen the cream. Then add the cream mixture to the rest of the banana mixture.

Italian meringue:

Put water and sugar on the heat. Whisk egg whites to soft peaks. Dissolve the sugar and water to soft ball stage. Whisk egg whites and add the sugar mixture. Continue whisking until the mixture has cooled down.

Add a little of the banana mixture to the Italian meringue again to loosen the mixture. Then put the meringue mixture back into the banana mixture. Put the mixture into the moulds. Bang the mould to get rid of any air. Smooth the top off with a palette knife.

Caramel:

Mix sugar and water to caramel stage. Pour on sheet of greaseproof paper and cool. Grind in a processor and sprinkle on sheet of greaseproof. Put in the oven to melt down into a thin sheet. Cut the caramel into triangles and reserve.

Melt the chocolate. Put into a greaseproof piping bag and pipe a star on the plate, flood each point alternatively with chocolate and cream.

Demould the parfait. Cover the parfait with caramel pieces. Garnish with a piece of mint and serve.