Banana gel

Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Banana gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




banana purée



banana syrup



agar agar



yellow food colouring

Preparation method

  • Boil the banana purée and the banana syrup to 100°C. Once this temperature has been reached, add the agar agar and boil the mixture for 3 minutes.
  • Add the food colouring.
  • Sieve the mixture and allow to set.
  • When it has hardened put the gel through a blender.
  • Sieve once again and transfer to a squeeze bottle. 

Serving suggestions

  • As a component in a composition with chocolate, apple, caramel, yoghurt or pear.
  • As part of a pre-dessert, e.g. with a semifreddo of coconut and lime pearls.  

Previous page