Caramelized banana, gooseberries and soya caramel


(For 4 portions)

  • 1/3 punnet Shiso Purple
  • 1/3 punnet Vene Cress
  • 4 bananas
  • 50gr butter
  • 1 tbsp muscovado sugar
  • 1 tbsp caster sugar
  • 60ml water
  • 80gr gooseberries
  • 10gr fine julienne of fresh ginger
  • 1 tbsp meringue crumbles
  • 50ml soya caramel
  • a few drops reduction balsamic vinegar


  • Peel and caramelise the banana in the butter and muscovado sugar for 2 to 3 minutes, add half of the water (25ml) and cook covered on a medium heat for another 3 minutes, reserve. 
  • Cut half of the gooseberries in half. 
  • Make a clear caramel with the caster sugar and the rest of the water, cool down and toss the gooseberries into the clear sugar, then toss them again into the meringue crumbles. 
  • Serve the caramelised banana with the gooseberries, Shiso Purple, Vene Cress, the soya caramel, some fine julienne of fresh ginger and a few drops of balsamic vinegar reduction. 

Ingredient and method for the soya caramel:

  • Reduce the cooking juice of the caramelised banana with 1 tsp of dark soya sauce. 
  • Pass the caramel sauce into a fine sieve and serve. 

Recipe: Franck Pontais

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