Mix heavy cream, buttermilk, lemon juice and honey together in a bowl and leave covered at room temperature for 36 to 48 hours. After mixture has thickened, place in the refrigerator.

Place Marcona almonds in a dry sauté pan over medium heat. Move almonds around in the pan as they brown. Set aside.

Peel bananas and cut into 1-inch-thick rounds, then coat the cut sides with sugar. Using a blow torch (otherwise use a broiler here but watch them carefully so not to burn), lightly brown one side. Turn over and repeat process until the bananas are done.

To serve, drizzle 4 dessert plates with honey crème fraîche. Divide banana pieces and berries between each plate along with toasted almonds and torn mint leaves. Enjoy!