2 ripe bananas, peeled and sliced
juice of 1 lemon
3 1/2 tbsp (40 g) light muscovado sugar
scant 1/2 (us) cup (100 ml) whipping cream
scant 1/2 (us) cup (100 ml) low-fat natural yogurt
8 oz (225 g) raspberries, thawed if frozen
1 egg white
extra raspberries, to decorate
juice of 1 lemon
3 1/2 tbsp (40 g) light muscovado sugar
scant 1/2 (us) cup (100 ml) whipping cream
scant 1/2 (us) cup (100 ml) low-fat natural yogurt
8 oz (225 g) raspberries, thawed if frozen
1 egg white
extra raspberries, to decorate
method
1. Put a 600 ml (1 pint) bombe mould or pudding basin in the freezer to chill.
2. Puree the bananas, half the lemon juice and 5 ml (1 tsp) of the sugar in a blender or food processor until smooth.
3. Whip the cream until thick and fold into the banana puree with the yogurt.
4. Pour into a freezing container and freeze for about 1 - 1 1/2 hours, until ice crystals form around the edge.
5. Meanwhile, dissolve the remaining sugar in 225 ml (8 fl oz) water, bring to the boil and boil gently for 5 minutes.
6. Allow to cool. Puree the raspberries with the remaining lemon juice, then sieve into a bowl.
7. Add the cooled syrup and pour into a freezing container.
8. Freeze for 45 minutes or until half set.
9. Whisk the egg white until stiff, then fold into the raspberry sorbet.
10. Freeze for 30 minutes or until almost set.
11. Line the chilled mould or basin with the banana ice cream, then fill the centre with the raspberry sorbet.
12. Freeze for at least 1 hour or until firm.
13. Transfer to the refrigerator to soften for 30 minutes before serving.
14. Turn out and serve, cut into wedges.
2. Puree the bananas, half the lemon juice and 5 ml (1 tsp) of the sugar in a blender or food processor until smooth.
3. Whip the cream until thick and fold into the banana puree with the yogurt.
4. Pour into a freezing container and freeze for about 1 - 1 1/2 hours, until ice crystals form around the edge.
5. Meanwhile, dissolve the remaining sugar in 225 ml (8 fl oz) water, bring to the boil and boil gently for 5 minutes.
6. Allow to cool. Puree the raspberries with the remaining lemon juice, then sieve into a bowl.
7. Add the cooled syrup and pour into a freezing container.
8. Freeze for 45 minutes or until half set.
9. Whisk the egg white until stiff, then fold into the raspberry sorbet.
10. Freeze for 30 minutes or until almost set.
11. Line the chilled mould or basin with the banana ice cream, then fill the centre with the raspberry sorbet.
12. Freeze for at least 1 hour or until firm.
13. Transfer to the refrigerator to soften for 30 minutes before serving.
14. Turn out and serve, cut into wedges.
serving amount
serves 2
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