Banana, Lime and Pineapple Sage Yoghurt Ice

• 900 g (2 lb) ripe bananas
• finely grated zest and juice of 1 li

Peel the bananas and mash until smooth with the lime zest and juice. Stir in the sugar, yoghurt and chopped pineapple sage until well combined. Whisk the egg whites until stiff and fold into the mixture.

Freeze the mixture in an electric sorbetière or in a lidded plastic box and still-freeze until firm. Serve in coupé dishes, decorated with the scarlet flowers of pineapple sage.