Warm Espuma of Flambéed Banana

1. In a dry pan, caramelise the cane sugar, then add the banana pieces.
2. Add the crème de banane liqueur and flambé.
3. Add the single cream, blend with a hand-held blender until fine, and push through a sieve.
4. Mix in the egg white and transfer to a half-litre siphon.
5. Aerate with 1 cartridge. About one hour before serving, place the siphon in a bain-marie at approximately 65°C.
6. Keep the temperature below 70°C at all times, or the egg white will set and the foam cannot be dispensed.
7. Spray onto the dish at the moment of serving.

Serving suggestions: with vanilla ice cream or nutmeg ice cream; as part of a dessert with vacuum-cooked pineapple and vanilla ice cream; or spooned over vanilla parfait at a dessert buffet.