Banana, chocolate, honeycomb … three simple ingredients that, when combined, produce the most satisfying dessert. Working on a low–refined sugar principle, the bananas are left to over-ripen, then they are grilled over a hot fire made of fruit wood. The bananas are then infused overnight in milk, which is strained and made into an ice cream. In this way, the entire fruit, including the peel, is used, intensifying the banana flavour. We use Valrhona Macaé, a dark chocolate containing 62 per cent cacao butter, to make a ganache. We make ours using water, instead of the usual cream, thanks to the work of French chemist Dr Hervé This. Cream tends to mask flavour and the result with ours is a lighter, cleaner taste and a ganache that melts luxuriously in the mouth. The water is also smoked over fruit wood, so it pairs beautifully with the dried fruit notes of the chocolate. The crisp texture of wildflower honeycomb completes the dessert.