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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Banana espuma with muscovado crumble and vanilla ice cream

Banana espuma with muscovado crumble and vanilla ice cream
  • 75 ml milk
  • 30 g sugar
  • 50 g butter
  • 2 g salt
  • 20 ml lemon juice
  • 50 g flour
  • 200 g banana(s)
  • 50 g crème fraîche
  • 50 g muscavado sugar
  • 50 ml sweetened condensed milk
  • 50 g hazelnut meal
  • 2 g licorice root powder

Ingredients:

  • 75 ml milk
  • 30 g sugar
  • 50 g butter
  • 2 g salt
  • 20 ml lemon juice
  • 50 g flour
  • 200 g banana(s)
  • 50 g crème fraîche
  • 50 g muscavado sugar
  • 50 ml sweetened condensed milk
  • 50 g hazelnut meal
  • 2 g licorice root powder
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Preparation:

Banana espuma:

Mash the bananas and mix with the milk. Add the condensed milk, lemon juice, crème fraiche and sugar to the mixture and puree everything in a blender until smooth. Pass through a fine mesh sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Muscovado crumble:

Mix together the butter, hazelnut meal, muscovado sugar, flour, salt and licorice root powder to form a smooth dough, wrap in cling film and chill. Cut the dough into approx. 5mm thick slices and bake in the oven at 170°C for approx. 5 minutes until golden brown. Lastly, crumble the slices into small coarse crumbs.

Serving tip:
Top a scoop of vanilla ice cream with banana espuma and sprinkle the muscovado crumble on top.

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