Simmer milk, sugar and glucose with the rice for 30 minutes. Strain the rice and retain the milk in a separate saucepan. Add coconut milk and the hazelnut butter to the milk. Strain and run in ice cream maker.
Soak the gelatine leaves in cold water. Bring the first lot of cream to a boil, add the chocolate and the gelatine sheets. Place the banana in a food processor and run until smooth. Whisk egg white and sugar fluffy. Whip cream. Mix the egg whites with the cream and banana and fold carefully so that the batter doesn’t collapse. Take the chocolate mixture and fold gently into the batter so that you achieve a marbled pattern. Place mixture in a mould and freeze until serving.
Mix the bananas and peanuts in a food processor until smooth and season with salt. Place in piping bag.
Shave the plaintain thinly on a mandolin, deep fry at 140°C until crispy. Season with salt and drain on kitchen roll.
Melt the chocolate in a Bain Marie (water bath), remove bowl from heat and stir in the malto using a whisk until you achieve a snow-like powder.
Bring all ingredients to the boil in a saucepan just before serving.
Cut bananas according to instruction. Whip cream. Just before serving; mix half of the frozen blueberries with half of the sugar and boil. Mix the remaining blueberries with the rest of the sugar and use for decoration.
Arrange all ingredients around the chocolate parfait and serve!