Gather all your components.
Follow sub recipes.
Mix the crumb and the praline together.
Add the salted caramel to the middle of the plate and spread it across with the back of a spoon or a dog leg pallet knife.
Dress the plate with the chocolate sauce.
Tidily add the crumb in a line on one side of the plate.
Add the glazed bananas.
If using an individual portion of parfait dip the bottom of the pot in hot water to release the parfait from the container, turn out and place on the plate. (If using a terrine of parfait slice a 100g slice and place on the plate).