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1
Heat a skillet over high heat.
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2
Add the sugar, and spread evenly. Reduce the heat to low, without stirring, until the sugar melts, and turns into a light golden caramel.
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3
It should take 5 to 8 minutes.
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4
Crush the banana to a smooth puree.
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5
Before the caramel gets too dark, add the banana puree, and beat until well blended.
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6
Add the milk, and 1/2 of the yogurt, and remove from the heat.
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7
In a bowl, beat the egg yolks.
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8
Put the banana caramel back on the stove on low heat, and add the eggs, mixing gently with a wooden spoon.
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9
Continue to stir over low heat, until the banana cream is thick enough to cover the spoon.
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10
Transfer to a bowl.
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11
Soak the gelatin in water, or use 2 tablespoons of neutral gelatin powder.
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12
Add the gelatin to the banana cream, and whisk until dissolved (if you get a few strands of banana or too little liquid just put everything in the blender for a few seconds).
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13
Cover the surface of the cream with plastic wrap, to prevent a crust from forming, and refrigerate.
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14
When the cream is almost cold, stir it until smooth.
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15
Add the remaining yogurt and mix.
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16
Divide the mixture into 4 bowls, and refrigerate for 1 to 2 hours until firm.
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17
To serve, place a ball of ice cream on top on each bowl, and top with still warm, melted chocolate.
