Soak the gelatine in cold water. Boil the orange juice and sugar. Remove from heat and add gelatine. Soak the tamarin. When it is soft, liquidize and pass through a fine sieve. Place a thin layer of the syrup onto half of a plate and allow to set. 1/8 pineapple peeled and cut into 2cm cubes and cooked with 300g of honey till it coats the pineapple. Dip the bananas in flour and then the tempura batter. Fry at 140C till golden brown for approximately 1 minute. Arrange on the tamarin jelly and place the crystallised pineapple around it.