Procedure for the Banana Mousse:

In a saucepan, heat banana puree over medium heat. Stir in lemon juice. Dissolve gelatin in 1 tbsp water and add to warm banana puree. Let cool.

Beat egg white till frothy. Meanwhile, in a small saucepan, cook sugar till threadlike stage. Slowly pour the syrup into egg white and continue beating until stiff peaks form. Let cool.

Fold whipped cream to cooled banana puree mixture. Fold in egg white. Pour on acetate-lined ring mold. Freeze and allow to partially set for 20 minutes.

Procedure for the Espresso Mousse:

Whip yolk and coffee till well-blended. Dissolve gelatin in water and add to coffee-yolk mixture. In a small saucepan, cook sugar and water until thread stage then add to yolk mixture. Whip until cool.

Add melted chocolate and butter. Whip cream until soft peaks form and fold into coffee mixture. Pour gently on ring mold with partially set banana mousse. Freeze for another 20 minutes.

Procedure for the Chocnut Mousse:

In a small saucepan, scald milk over medium heat. In a bowl, beat egg yolk and sugar together, temper in the hot milk then return to pan and cook until mixture coats the back of a spoon. Remove from heat; dissolve gelatin in water and stir into hot mixture.

Add the crushed Chocnut and stir well until completely combined. Let cool. Fold in whipped cream. Pour gently on ring mold with banana and espresso mousse, allow to set in freezer.

Procedure for the White Crust:

Mix together until coarse, line top of the ring mold (on top of the last layer of mousse, which is Chocnut mousse), fill only half of the circle then press gently.

Procedure for the Black crust:

Mix together until coarse, line top of the ring mold (on top of the last layer of mousse, which is Chocnut mousse), fill only half of the circle then press gently.

Procedure for the coulis:

In a blender, puree the ingredients until smooth.

Procedure for caramel:

In a small saucepan, combine water and sugar and bring to a boil. When mixture is dark amber in color and is boiling vigorously, immediately add butter and melt completely. Fold in cream and blend well.

Procedure for ganache:

Combine the two in a saucepan over medium heat until consistency is smooth.