Mamadou's Banana Glace

Peel and slice ripe bananas into thin, even rounds approximately 3-4mm thick, ensuring uniform thickness for consistent glazing and texture.

Combine sugar and a small splash of water in a heavy-bottomed saucepan over medium heat, stirring gently until the sugar dissolves and begins to caramelize to a light amber color.

Carefully pour the heavy cream into the caramel in a slow, steady stream while stirring constantly, allowing the mixture to come together into a smooth, glossy glaze. Remove from heat and let cool slightly for 2-3 minutes.

Dip each banana slice into the warm cream-caramel glaze, coating both sides thoroughly, then lift with a fork and allow excess glaze to drip off.

Arrange the coated banana slices in a single layer on a parchment-lined baking sheet, ensuring the pieces do not touch one another.

Transfer the baking sheet to the freezer and chill the glazed banana slices until fully firm and the glaze has set to a crisp, glossy coating.

Remove the banana glacé pieces from the freezer and let them rest at room temperature for 2-3 minutes before serving to allow the glaze to develop its characteristic sheen.