1. Add one tablespoon cold water to green tea power and make a paste
2. In a mixing bowl, combine sugar and eggs together over the Bain Marie
3. Add green tea Paste and gelatine into egg mixture. Whisking well until the mixture becomes thick and creamy
4. off from the bain-marie and let it cool down. Then add grand marnier and whipped cream. Mix well
5. Divide green tea mixture into six ramekins and keep in the freezer for 2-3 hours.
6. Pre-heat vegetable oil to 170°C
7. Cut bananas into 8 slices. Toss with flour and deep fry with tempura batter until golden brown and crispy. Place the banana tempura over the paper towel to discard the oil

Assemble:
Place Satsuma mandarin coulis in the centre of the plate. Quickly dip the ramekin into hot water to take out parfait, and set over the coulis. Banana tempura in three places around the plate. Lemon zests and mint leaf on top as a garnish

Satsuma Mandarin Coulis

• 6 satsuma mandarins
• 50g caster sugar
• 1 teaspoon corn flour
• 1 tablespoon water

1. Make juice from the mandarins
2. In a saucepan, mix sugar and juice over the high heat to bring to a boil, the reduce the heat to low. Cook a few minutes
3. Add corn flour blend with water, and make thick sauce
4. Pass through fine sieve. Keep cooler until use