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DIRECTIONS

Place the chocolates in a stainless steel bowl.
In a saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds. Whisk until smooth; whisk in vanilla. Cover and freeze until ready to use.
Soften gelatin in 2 liq oz (59 ml) of the water. Heat gelatin and water in water bath until gelatin is dissolved; leave in water bath until ready to use.
In a food processor, purée banana and milk until smooth. Transfer mixture to saucepan.
In a bowl, whisk together egg yolks and 2 Tbs (24 g) sugar until smooth. Whisk in flour to make a smooth paste.
Over medium-high heat, bring banana/milk mixture to boil, whisking constantly. Gradually mix half of the hot banana purée into the yolk mixture. Return this mixture to the saucepan.
Continue cooking over medium-high heat, whisking occasionally, until the mixture comes to a boil. Whisk in the gelatin and chopped chocolate until smooth. Set aside, covered, at room temperature.
Line a sheet pan with parchment. Arrange eight 3" ring molds on the sheet. Remove the ganache from the freezer; form eight 3/4" balls out of the ganache and place one in the center of each ring mold. Place the sheet pan in the freezer.
In a saucepan, cook the remaining 3.5 oz (99 g) sugar and remaining 1.75 liq oz (52 ml) water to 240°F (117°C). Meanwhile, in a mixer with whisk attachment, beat egg whites with cream of tartar to soft peaks. While continuing to beat at medium speed, slowly add sugar syrup in a steady stream. Beat until cool.
Fold 1/3 of the whites into banana mixture to lighten it. Fold in the remaining whites.
Spoon the chiboust into the prepared ring molds, covering the ganache balls and filling the molds completely. Use an offset metal spatula to level the tops of the molds. Freeze the chiboust molds for at least 2 hours.
Preheat oven to 350°F (175°C).
In a mixer with paddle attachment, mix butter, sugar, baking powder and vanilla until smooth. Add yolk and beat to combine. At low speed, add the almonds and flour and mix until crumbly. Turn the dough out and press into a 5" (12.37 cm) disk. Wrap and chill 30 minutes.
Roll the dough out to 1/8" (.32 cm) thickness. Using a fluted 3 1/2" (8.8 cm) round cookie cutter, cut out 8 rounds of dough and place them on ungreased sheet pan. Bake for 10 - 12 minutes, or until lightly browned. Cool on rack.
In a saucepan, cook sugar and water to medium caramel. Remove from heat and slowly add cream. When mixture stops bubbling, stir until smooth. Stir in vanilla; strain the sauce.
Preheat oven to 375°F (190°C). Remove chibousts from freezer. Unmold and place 1 chiboust on each linzer round. Bake on sheet pan 4 - 6 minutes until slightly brown.
Dust the hot gratins with confectioners' sugar. Using a propane torch, lightly caramelize the tops of the gratins.
Place one gratin on a dessert plate. Spoon some of the caramel sauce around the dessert and serve with a scoop of the ice cream. Garnish with banana slices.