Vanilla Poached Banana, Hay Ice Cream

Ingredients and method

Ingredients for 2 portions

  • 2 Organic bananas
  • 50 gr Sweet potato 
  • 80 gr Caster sugar 
  • Water 100gr 
  • 1 pod Planifolia Black Vanilla
  • Lime juice from one lime. 
  • Sechuan pepper 3gr 
  • Zallotti Blossom
  • Limon Cress 
  • Aikiba Leaves

For the Ice cream 

  • Fresh hay 1 hand full 
  • Milk 40cl 
  • Egg yolks 3 each 
  • Caster sugar 70gr 
  • Creme fraiche 10cl

For the tuile mix

  • Unsalted butter 25gr 
  • Caster sugar 25gr 
  • Egg whites 30gr 
  • Chestnut flour 25gr 
  • Crème de marron 75gr


Method for the ice cream   

  • In a saucepan, heat the milk with the hay to 80 degrees for 2 minutes. Remove from the heat and leave to rest for 1 hour. Filter the milk. 
  • In a bowl, beat  and blanch the egg yolks with the sugar, then slowly pour in the lukewarm milk while mixing. 
  • Pour this mixture into a saucepan and cook over low heat, until it thickens and coats the spoon. At the end of cooking, add the cream and cool. 
  • Pour the mix into an ice cream maker and make your ice cream.  
  • Let your ice cream rest in the freezer for 2 hours before serving it. 

Method for the syrup

  • Make a syrup with the sugar, spices and water. Cook for 20 minutes at a low boil. 
  • Peel the sweet potato, cut it into 3 mm thick slices, using a cookie cutter, cut out flower or leaf shapes. 
  • Peel the bananas and cut a 2 mm thick strip on each side. 
  • Poach the banana and sweet potato in the syrup for 30 minutes at a low simmer. 

Method for the tuile

  • In a bowl, mix the softened butter with the sugar, add the egg whites and the flour. Add the chestnut cream and mix evenly. 
  • Spread the mixture on a baking tray, making a banana shape. 
  • Cook for 8 minutes in the oven at 160 degrees. 

Dressing the plate

  • Place the tuile at the bottom of the plate and arrange the poached banana on top. Harmoniously add the sweet potato, along with the Limon Cress, Aikiba Leaves and Zallotti Blossom.  
  • Add a quenelle of hay ice cream and serve immediately. 

Recipe: Frederic Jaunault

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