Difficulty: Beginner
Crush the green cardamom seeds and infuse them in a saucepan with the aged amber rum and sugar syrup. Allow to cool, cover, and strain after infusing.
Peel the bananas, slice, and cut into 1 cm dice. Marinate them in the rum-cardamom syrup.
Dice the angelica and finely chop the fresh peppermint leaves.
Lightly toast the flaked white almonds until golden.
Drain the marinated bananas, reserving the syrup for other uses like pineapple carpaccio.
Arrange the banana dice on chilled plates. Top with toasted almonds, chopped peppermint, and diced angelica for a refreshing finish.
A signature creation by Chef Hubert
