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