Matcha Banana Mint Gelato

Ingredients

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Ingredients

400g banana
5g mint leaves
syrup to taste 1:2 water to sugar
matcha powder to taste

Steps

1

Peel the banana and remove any remaining fibres.

2

Tear the mint leaves into small pieces.

3

Freeze the banana from step 1 and the mint from step 2 together.

4

Cut the frozen banana into large bite-sized pieces and put into the slow juicer with frozen attachment along with the frozen mint leaves.

5

Transfer the banana and mint mixture from step 4 into a bowl and add the desired amount of syrup while mixing with a beater until the desired thickness is achieved.

6

Transfer the mixture from step 5 to a serving bowl and sprinkle matcha as a finishing touch.

Enjoy

Matcha Banana Mint Gelato

Ingredients

400g banana
5g mint leaves
syrup to taste 1:2 water to sugar
matcha powder to taste

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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