Banoffee pie parfaits

Instructions

1. To make pastry cream: In medium heavy saucepan, bring cream, milk, vanilla bean and seeds to simmer over medium heat, stirring occasionally. Meanwhile, in large bowl, whisk sugar, yolks and kosher salt for 3 minutes, or until very pale and light. Whisk corn flour (cornstarch) into yolk mixture then gradually whisk in simmering milk mixture.
2. Return mixture to saucepan. Whisk custard constantly over medium-low heat for 3 minutes, or until few bubbles burst on surface and custard is thick and glossy. Remove from heat and whisk in butter until well blended.
3. Strain custard through fine mesh sieve into shallow container. Quickly cover with plastic wrap, pressing directly onto surface, and chill at least 2 hours, or until cold and set.
4. To make graham cracker streusel: Preheat oven to 170°C (325°F).
5. In food processer, pulse graham crackers to mostly fine consistency. Transfer crumbs to large bowl. Stir melted butter, sugar, and salt into crumbs.
6. Spread streusel over sheet pan and bake 10 to 12 minutes, tossing occasionally, or until golden and crisp. Let cool completely.
7. To make toffee sauce: In large heavy saucepan over medium-high heat, cook sugar without stirring for about 5 minutes, or until sugar has melted and turned deep golden brown. Swirl pan occasionally to cook sugar evenly. Add cream and butter. Reduce heat to medium and simmer 5 minutes to blend flavors. Stir in salt. Remove from heat. Cool and transfer to refrigerator.
8. To assemble parfaits: In medium bowl, using immersion blender with whisk attachment, beat mascarpone, cream, and sugar in a large bowl until thick and very soft billowy peaks form. Keep chilled until ready to use.  
9. Layer streusel, toffee sauce, pastry cream and diced banana in jars. Top with whipped mascarpone cream and a sprinkle of streusel. Chill until needed. Drizzle more toffee sauce over just before serving.