Banana Tatin with Bergamote de Nancy candies PDO (Protected Designated Origin)

INGREDIENTS:

4 bananas

200g of Bergamot de Nancy IGP candies

10 palmier cookies

50g of butter

250g of 30% liquid cream

130g of marscarpone

DIRECTIONS: 

Cut the bananas into pieces
Create a caramel with 100g of crumbs from the candies and a tablespoon of water
Add the bananas and the butter and heat on low heat, just until the bananas form a compote (about 2-3 minutes).
Let the bananas cool.
Create a whipped cream with the cream and marscarpone for about a minute at your mixer's 3rd speed.
Add 100g of bergamot candy crumbs, and mix for 30 seconds at speed 4.
Put a layer of the whipped cream in your ramekins, followed by a palmier biscuit, and then with the banana tatin. Repeat as many times as you'd like.
Finish with a layer of biscuit crumbs and a biscuit as decoration, serve right away, and enjoy!