Difficulty:[usr 1]
Collect the cardamom seeds, crush and put in a saucepan with the old rum and syrup, cool, cover and let infuse, then strain.
Peel the bananas and cut them into slices, then into small dice of about 1 cm. Add them to the rum syrup and let them marinate.
Cut the angelica into small dice, chop the peppermint leaves.
Lightly toast the slivered almonds.
Drain the maceration (it can be used for another dish such as a pineapple carpaccio, for example).
Arrange the bananas on cold plates, add the toasted slivered almonds, chopped mint and diced angelica.
A creation of Chef Hubert
