Preparation time: 50 minutes
Cooking time: 30 minutes
 

Shortcakes

1. Place all the ingredients into the bowl of a mixer fitted with the paddle attachement and mix to a smooth dough.
2. Roll the dough out immediately to a 2 mm thickness. Cut out 18-20 "cookies" in the shape of a banana.
3. Bake for 15-20 minutes in a 160° C (325° F) oven on a parchment-lined baking sheet. Set aside in a dry place.

Granité

1. In a stainless steel saucepan, combine the straw wine with the sugar and the zest of one orange. Bring to a boil and let cool.
2. Add the lemon juice and grape juice and strain. Adjust the flavor to taste, then pour into a shallow roasting pan.
3. Place in the freezer and stir occasionally (approximately every 15 minutes) with a fork to create crystals as the granité forms. Set aside in the freezer.
4. Squeeze one orange and reserve the juice. Remove the stems from the mint leaves and assemble 6 little bouquets.

Finishing

1. Peel the bananas and slice diagonally into 8 mm (1/3") pieces.
2. Sauté for 3-4 minutes in a skillet with 100 g (3 1/2 oz.) sugar and the honey until nicely golden. Remove the bananas from the skillet and deglaze the pan with the straw wine.
3. Place the bananas into dessert cups and add a little orange juice. Spoon the syrup (honey, sugar and straw wine) over the bananas and arrange the banana shortbread, lightly dusted with icing sugar, around them.
4. Place a scoop of granité in the centre of the plates.
5. Garnish with a little bouquet of mint and serve immediately.