|We do not
actually call it a sorbet because it is the only fruit we make with
a good helping of milk! The reason being that the extra fat creates
an extraordinary balance with the large amount of sugar present in
the ripe banana.
The result is exceptional taste and tactile sensations providing the
fruit is totally devoid of starch and tannin, which in organoleptic
terms can easily be detected in the unripe banana, adversely affecting
This sorbet/ice-cream goes well with cocoa and rum, ginger and cinnamon
and armagnac flavours.