Banoffee cheesecake

Bake the banana slices and caramelize the with the cane sugar and the rhum. Reduce with the coconut puree and season with the lime and ginger. Add the hot melted gelatin mass and portion in 3 silicon molds. Pipe a spiral of caramel topping over the interiors and freeze.

Crumble the dry baked pate sablé and speculoos into coarse crumbs. Melt the butter and caramel chocolate, add the feuilletine and combine.

Soften the cream cheese, add the crème patissière. Heat the gelatin mass with the honey and combine. Fold in the semi whipped Debic Duo.

Heat half of the puree with the zest and the vanilla. Soften the crème patissière with the juice. Melt the gelatin mass in the puree, add the remaining puree and combine with the crème patissière. Fold in the semi whipped Debic NAtop/Duo. Bring over in molds and freeze.