Cold banana croquette

A play on the Dutch meat croquette, but prepared cold and without salpicon (the ragout used in croquettes). The banana is marinated in a thin layer of caramel, making it soft and giving it a subtle flavour. The creative preparation gives it a lovely crispy crust without having to fry it. The crust is made from ground and dried ginger cake. You can also use any similar cake in your regional cuisine.