BANANA SORBET

- In a saucepan, melt the sugar in the water, mix and leave to cool.
- Add the lemon juice and finely pureed bananas and mix with the syrup.
- Place in the ice cream maker.

CHOCOLATE BAVAROIS

In a bowl, beat the egg yolks with the sugar until the mixture becomes white.
- Melt the gelatin in the warm milk and pour over the mixture of eggs and sugar.
- Beat to produce a uniform liquid.
- Pour the preparation over the broken chocolate and leave to melt over a low heat.
- Leave to cool. Whip the cream, add salt and icing sugar. Whip again and add the first preparation.
- Pour into a mould and place in the fridge.

AVOCADO BAVAROIS

Soften the sheets of gelatin.
- Puree the avocados in a food mixer. Add the lemon juice.
- Strain the gelatin and microwave for 30 seconds.
- Add the gelatin and syrup to the avocado and blend. Whip the cream. Add the icing sugar and beat until the mixture takes on a shiny appearance.
- Gradually add the whipped cream. Pour the preparation over the chocolate bavarois and place the mould in the fridge.

CRISPY BISCUIT BASE

- Melt the chocolate and praline over a pan of boiling water
- When the preparation is uniform, add the broken Gavottes away from the heat.
- Mix then spread finely between two sheets of baking paper.
- Keep cool for one hour then cut with a knife.
- To serve, remove the bavarois from the mould onto the biscuit base. Arrange on the plate adding a scoop of banana sorbet.