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