Crush the biscuits into a fine powder and mix with melted butter and salt until well combined.

Press this mixture into the bottoms of 4 circles of 8 cm or ramekins, and place in the fridge for 15 minutes to set.

Soak the gelatin in cold water.

Split the vanilla bean and scrape out the seeds.

In a saucepan, gently heat the cream, milk, sugar, and vanilla until just before boiling.

Remove from heat and squeeze the softened gelatin, adding it to the hot cream mixture while stirring until completely dissolved.

Allow the mixture to cool for 10 minutes before pouring it over the biscuit bases.

Refrigerate for at least four hours to let the panna cotta set fully.

In a skillet, melt the sugar until it turns a beautiful amber color.

Off the heat, introduce the salted butter, followed by the hot liquid cream, stirring to blend smoothly.

Add a touch of fleur de sel to balance the sweetness.

Allow the caramel to cool while you prepare the fresh bananas.

Carefully unmold the panna cottas onto plates.

Drizzle the rich caramel over the tops and arrange sliced bananas artfully atop the panna cotta.

Garnish with chopped nuts or praline and a dusting of powdered sugar.