Banana split


  • 1 banana 
  • 30 g mango foam
  • 750 g mango  
  • 100 g sugar 
  • 4 g agar agar 
  • 250 ml orange juice 
  • 40 g vegan vanilla ice cream 
  • Vene Cress 
  • Kaffir Lime Leaves powder 
  • Jasmine Blossom  
  • Dobla chocolate rose 
  • Citra Leaves  


  • Bake 5 minutes at 200°C, slice the banana into two pieces and put in a 'banana split' form.
  • Soak the agar agar in cold water.
  • Boil diced mangoes, orange juice and sugar, puree and pass through a fine sieve.
  • Heat 200 ml of the puree to a temperature of 60°C / 140°F and stir in the squeezed out gelatine.
  • Add the remaining puree and allow to cool. Beat with a whisk before pouring into the iSi Gourmet Whip. Screw in 2 iSi cream chargers and shake vigorously.
  • Chill in the refrigerator for several hours.
  • Shake the whipper vigorously upside-down before dispensing. For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger. Add the ice cream and transform the rest into a perfect banana split.

Recipe: Marcel Thiele

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