Banana Milkshake with Caramelised Papaya and Mango

80 g (2-3/4 oz) caster (superfine) sugar
1 papaya, peeled, seeded and finely diced
1 large mango, peeled, stoned and finely diced
100 ml (3-1/2 fl oz) pineapple juice
3 small gelatine leaves
1 banana
3 scoops vanilla ice cream
125 ml (4 fl oz or 1/2 cup) milk

Heat the sugar in a frying pan over medium heat. As soon as it starts to caramelise, add the papaya and mango and stir to coat. Add the pineapple juice, then reduce the heat to low and cook for 7-8 minutes, or until the fruit has caramelised a little. Remove from the heat.

Soak the gelatine in cold water until soft, then drain and squeeze out the excess water. Add the gelatine to the fruit and combine well. Allow the fruit to cool completely, then divide evenly among the glasses the refrigerate for 1 hour.

Just before serving, peel and slice the banana and blend with the ice cream and milk until smooth.

To assemble the verrines, pour the milkshake over the fruit-filled glasses and serve immediately.

Tips:
You can vary this recipe by replacing the vanilla ice cream with coconut ice cream and/or adding a dash of rum to the milkshake. Another way to spice up the recipe is to add a touch of cinnamon or dust the verrine with unsweetened cocoa powder.