Banana nicecream with citrus compote

STEP BY STEP

Let's make something delicious.

1. 01

   For the nicecream, peel the bananas and cut into pieces approx. 1.5 cm thick. Place in a freezer-safe container, seal and freeze for at least 6 hours.

2. 02

   Meanwhile, prepare the topping: peel the banana and cut into slices approx. 0.5 cm thick. Peel the mandarins and remove the white pith.

3. 03

   Halve half of the oranges and squeeze out the juice. Mix 2 tbsp of the juice with the starch in a bowl. Segment the remaining half of the oranges, collecting any juice.

4. 04

   Halve the vanilla pod, slit it lengthways and scrape out the seeds. Peel and finely grate the ginger. Roughly chop the hazelnuts and toast in a non-stick frying pan without oil until golden brown. Wash the thyme and pat dry.

5. 05

   Put the orange juice, vanilla seeds, ginger and cardamom in a saucepan and bring to the boil. Stir in the starch mixed with orange juice, bring to the boil once while stirring, then simmer over a low heat for approx. 3 minutes. Stir occasionally. Fold in the orange and mandarin segments and leave to cool.

6. 06

   Blend the frozen bananas with the oat drink in a high-powered blender until smooth. Add a little maple syrup to reach your preferred sweetness.

7. 07

   Top the nicecream with banana slices, lukewarm mandarin and orange compote, toasted hazelnuts and thyme sprigs, then serve.