Vanilla mousse

Cut the vanilla pod in half lengthways and scrape empty.

Mix the vanilla and the lemon juice in the crème caramel and transfer to a 500 ml siphon.

Aerate with one gas cartridge.

Shake well to create a light mousse.

For the banana compote, mix all the ingredients together and simmer gently for 5 minutes.

Cover with cling film and put in the refrigerator to cool.

Coat the sheet of puff pastry with egg yolk and sprinkle with cinnamon.

Roll the sheet up tightly and cut into slices.

Roll out the slices thinly in the icing sugar and place on a baking sheet.

Place another baking tray on top of the crunch and bake at 175°C for 14 minutes.

For the caramel sauce, caramelise the sugar and add the orange juice and lime juice.

Add the spices and simmer gently for 5 minutes.

Cool to room temperature.