Ingredients for the banana and green pepper ice cream

  • 380 ml milk
  • 1 lime (zest)
  • 4 g fresh green pepper
  • 8 g sorrel
  • 4 g lime leaves
  • 75 g milk powder
  • 120 g sugar
  • 5 g stabiliser
  • 40 g glucose powder
  • 160 ml cream
  • 230 g ripe banana, well blended in a mixer
  • 80 ml limejuice

Preparing the banana-green pepper ice cream

Heat the milk with the zest, green pepper, sorrel and lime leaves to 30 °C.Add the milk powder and heat to 40 °C.Add the glucose and sugar and heat to 45 °C.Add the cream and heat to 50 °C.Add the stabiliser and heat to 85 °C.Leave to cool for 12 hours.Add the banana purée and limejuice, blend, fill Pacojet beakers with the mixture and freeze.

Ingredients for the banana compote

  • 250 g banana cut into small cubes
  • 30 g fresh passion fruit
  • 25 ml limejuice
  • 15 g sugar

Preparing the banana compote

Mix the passion fruit with the limejuice and sugar then add the small banana cubes.

Ingredients for the coffee-sorrel espuma

  • 150 ml water
  • 1 lime (zest)
  • 60 g sugar
  • 4 g sorrel
  • 2 leaves of gelatine soaked in cold water
  • 50 ml espresso
  • 110 ml cream
  • 90 ml limejuice

Preparing the coffee-sorrel espuma

Bring the water, limejuice, sugar and sorrel to the boil. Squeeze the water from the gelatine leaves, add them to the syrup and leave to cool for 10 to 15 minutes. Pass through a fine sieve directly into a shaker and add the espresso. Add in the cream and limejuice and mix well. Fill an espuma bottle with the mixture and leave to cool.

Ingredients for the sorrel-coffee crème

  • 120 ml milk
  • 8 g sorrel
  • 1 lime (zest)
  • 5 g glucose
  • 1.5 g gelatine
  • 170 g white chocolate (in drops or chopped finely)
  • 200 ml coffee infusion (240 ml cream with 35 g of coffee beans
  • left to cool for 12 hours in the fridge and then passed through
  • a fine sieve)

Preparing the sorrel-coffee crème

Bring the milk, sorrel, limejuice and glucose to the boil and pass through a fine sieve.Add the gelatine. Add the liquid to the white chocolate in three parts and fill a shaker with the mixture.Add the coffee infusion and mix briefly. Stir the mixture occasionally as it cools.


Put the banana compote on a plate, the ice cream on top and finish off with the espuma. Embellish with fresh sorrel leaves and possibly with brittle.