Summary

Ingredients

• 800 g banana (s), without peel
• 300 g marzipan with cane suar, vean
• 200 ml water
• 1 lemon (organic)
• 1 teaspoon gelling powder (Konfitura gelling agent), vegan, or agar agar

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Instructions

1. Cut the bananas and marzipan into large pieces, put them in a blender with the water and lemon juice and puree to a puree. Put the puree in a saucepan, add the vegan gelling agent, heat everything, stirring constantly, and cook for about 3 minutes. If you want it sweeter, you should add about 100 g of cane sugar before cooking.
2. Pour the hot cream into clean glasses.