Banana Napoleon with Chocolate Sabayon

To make the coco sauce: Place the raisins in a glass bowl and add the rum. Cover and refrigerate overnight. In the bowl of a blender or food processor, puree the coconut with reserved coconut liquid and lemon juice. Strain the mixture into a bowl. Strain the raisins and add them to the puree. Refrigerate until needed; the mixture can be refrigerated for several days.

To make the puff cookie: Sprinkle the puff pastry with the sugar, roll up like a jelly roll, cover tightly with plastic wrap, and refrigerate overnight so that the sugar will caramelize into the layers when the pastry is baked. Butter a baking sheet or line a baking sheet with parchment paper. Preheat the oven to 400 F. Remove the pastry from the refrigerator and place on a floured surface. Cut in 1/4-inch-thick slices, putting the slices on the floured surface. Dust a rolling pin with flour and roll out the cookies into thin circles. Cut the circles into squares and discard the cut-off dough. Place the circles on the prepared cookie sheet and bake for 12 minutes, or until golden. Remove and set aside to cool. The cookies are best used the day they are prepared; however, they will keep for a few days in an airtight container, or may be frozen for up to 2 weeks.

To make the sabayon: Dissolve the gelatin in the water in a small pan, and allow to soften. Melt the chocolate in the top of a double boiler over barely simmering water. Remove chocolate from heat. In a small saucepan, add 2 tablespoons of water to the sugar in a small saucepan and bring to a boil. In a large mixing bowl, beat eggs and egg yolks at high speed until thick and pale, about 5 minutes. Lower speed to medium and gradually pour in the hot sugar syrup while continuing to beat the eggs. Beat until the mixture cools. Warm the gelatin mixture over simmering water in the double boiler until it is thin and completely dissolved (do not allow it to boil). Add a large spoonful of sabayon to the gelatin and mix well. Pour the gelatin mixture into the sabayon and whisk. Fold the entire mixture into the warm chocolate. Whip the cream to soft peaks and fold into the chocolate mixture. Pour into a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight).

To prepare the bananas: In a medium skillet over medium heat, melt the sugar in the water and heat until it begins to caramelize (brown). Add the banana slices and saute briefly, turning to cook evenly. Bananas should be softened slightly. Remove from heat and add liqueur or rum. Avert your face and ignite the alcohol using a long match. Let the flames die down.

To serve: Place a puff cookie on each chilled dessert late. Place 2 slices of banana on top of each cookie. Top with another cookie, and 2 more slices of banana. Add a final cookie to the top. Spoon coco sauce around the plate. Top with a scoop of the chocolate sabayon.