Banana Butter Syrup

• 400 ml (⅔ pt) clarified banana juice
• 4 g (

Blend the banana juice with the gum powders on a low speed in a blender until it turns to a gummy paste. Melt the butter in a saucepan over a low heat.

Add the butter to the banana paste and blend on full power until fully combined. Add the sugar and blend again until dissolved. Pass the liquid through a chinois, bottle and refrigerate. Keeps for up to a week.