Gastronomixs

Banana gel

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

Banana gel

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Ingredients

1

l

banana purée

10

ml

banana syrup

10

g

agar agar

5

drops

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.  

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