Mix all ingredients together until partly sandy texture and bake.

1. Bloom gelatin and set aside. In a bowl, whisk egg yolk, sugar and corn starch until pale. Heat milk and vanilla until simmer and temper into egg yolk mixture.
2. Return to heat and cook until thickened like pastry cream consistency. Remove from heat, add butter and gelatin and mix until smooth.
3. Cover with cling wrap touching surface and let it cool to room temperature.
4. Whip cream to soft peak and fold into the custard mixture.
5. Use a round ring and pour the mousse and set in the freezer overnight.

300g Fruttose Banana 70% Filling & Topping

2nos Fresh Sliced Banana

250g Fruttose Caramel Topping

1. Bloom gelatin powder with 75g water and set aside.
2. Cook sugar, glucose and 140g water to boil. Remove from heat, add condensed milk and gelatin. Stir until dissolved.
3. Pour mixture over white chocolate and emulsify with hand blender until smooth.
4. Strain to remove bubbles and lumps. Cover with cling wrap touching the surface and chill overnight. Warm to 30-35 degree before using.