Peel the bananas and cut into 1cm dice. Zest and juice the lime.
Melt the sugar, without stirring, to form a caramel. Add the butter and mix well. Add the banana and the lime juice and cook over a gentle heat until the fruit is well caramelised. Add the lime zest, remove from the heat and keep in a warm place.
Mix together the cream, coconut milk and syrup, rum and the pineapple juice. Place the mixture in a siphon, charge with gas and chill until ready to serve.
Preheat the oven to 210'C.
Trim the edges of the pastry sheets and cut each one into 6 thin strips.
Melt the butter and brush it on to half of the pastry strips. Dust these strips with icing sugar and cinnamon and then sandwich these pastry strips together with the rest.
Lay the pastry between two baking sheets and chill in the fridge for 15 minutes. Transfer to the oven and bake for 6 to 7 minutes or until crisp and golden brown. Allow to cool.
Spoon the caramelised banana into glasses and top with the pina colada emulsion. Finish with two tuiles to serve.
«Charge the siphon with two gas canisters to ensure the mousse is very light and fluffy.»
Diced bananas cooked in a sweet caramel and served with a pineapple, coconut and rum mousse and a crisp brick pastry tuile flavoured with cinnamon.