Priprioca caramel
Make a caramel with the sugar and half of the water until it reaches 190°C.
Add the other half of the water and the priprioca essence.
Put aside.

Crème patissiere
Whisk the egg yolks, sugar and flour in a bowl.

Boil the milk.

Add the milk to the yolks slowly while whisking, to temper the eggs.
Strain the mixture and cook on low heat, stirring constantly for about five minutes.
Transfer it from the heat to a bowl and let it cool in an icy bain-marie.
Cover the cream with cling film, placing it against the surface, so it will not form a crust.

Lemon and banana ravioli
Cut the banana in fine slices keeping their round shape.
Boil all the ingredients, except the gelatin and bananas.
Add the hydrated gelatin sheets.

Put the jelly on a tray, spreading it with a thickness of approximately 2mm and allow to set.

Once set, cut the jelly into circles with a round ring, 5cm in diameter.

Assemble the raviolis
One layer of jelly
, a drop of creme patissiére, 
three round slices of banana
 and another layer of jelly on top.