Fig and Banana Custard | IDDSI Level 4 Autumn Dessert Recipe

IDDSI Level 4 (Pureed) | 20 minutes prep, 30 minutes chilling | Easy

Fig and banana custard blends fresh fig puree and ripe mashed banana into a gelatine-set milk custard — smooth, spoonable and meeting IDDSI Level 4 (Pureed) requirements. Fresh figs are an excellent source of iron and dietary fibre; banana provides natural sweetness, potassium and a smooth binding texture. Together they form a nutritious autumn dessert or between-meal supplement for elderly individuals with moderate dysphagia.

Ingredients (4 portions)

• 4 fresh figs (peeled, roughly chopped)
• 1 ripe banana (peeled, mashed)
• 300ml whole milk
• 100ml single cream
• 8g gelatine powder (bloomed in 3 tablespoons cold water)
• 1 tablespoon honey (adjust to taste)
• A few drops vanilla extract (optional)

Method

1. Bloom gelatine powder in 3 tablespoons cold water for 5 minutes until swollen
2. Blend peeled fig pieces in a blender until completely smooth; pass through a fine-mesh strainer to remove seeds
3. Mash the banana thoroughly with a fork until no lumps remain; combine with strained fig puree
4. Warm milk and cream gently over low heat to approximately 60°C (do not boil); stir in honey and vanilla extract
5. Add bloomed gelatine to the warm milk mixture; stir until fully dissolved
6. Add the fig-banana puree; mix thoroughly until uniform
7. Pour into moulds or small bowls; refrigerate for at least 30 minutes until set
8. Before serving, confirm texture with a spoon: it should hold a mound shape, yield to fork-back pressure without resistance, and not flow freely when the dish is tilted

Texture Test

IDDSI Level 4 confirmation: The set custard should hold its shape when spooned onto a plate. Fork-back pressure should yield smooth, lump-free material. When the plate is tilted, the custard should not flow freely. After straining, no fig seeds should be visible.

Temperature warning: Gelatine-set desserts begin to soften at body temperature (37°C). Ensure serving temperature does not exceed 30°C to maintain IDDSI Level 4 stability. Re-confirm texture at serving time.

Safety Notes

⚠️ Fig seeds — Fresh figs contain small seeds throughout the flesh. Blending and straining is mandatory; accumulated seeds in the pharynx present a silent aspiration risk. No visible seeds should remain in the final product.

⚠️ Gelatine texture instability — The custard’s IDDSI compliance depends on temperature. If left at room temperature for more than 20–30 minutes it will begin to liquefy. Serve promptly and store unused portions refrigerated.

⚠️ Honey — Safe for adults and elderly individuals; honey must not be given to infants under 12 months. Substitute with agave syrup or omit entirely for individuals requiring strict carbohydrate control.

⚠️ Dairy substitution — For lactose intolerance or dairy allergy: substitute soy milk and coconut cream; gelatine set behaviour is similar with these alternatives, though flavour will differ.

Sourcing in Hong Kong

• Fresh figs: Available at supermarkets during autumn (August–November); choose figs with thin skin that yield slightly to gentle pressure indicating ripeness; dried figs (60g, unsweetened, rehydrated in warm water) can substitute if fresh are unavailable
• Ripe banana: Choose bananas with brown spots on the skin — highest sugar content and easiest to mash to a smooth, lump-free consistency

Nutrition

Approximately 200 kcal per portion (28g carbohydrate, 6g protein, 1.5mg iron, 350mg potassium). Figs are among the higher-iron fruits — paired with vitamin C from banana for enhanced non-haem iron absorption. Milk and cream provide calcium, protein and fat-soluble vitamins supporting bone health in the elderly population. The appealing sweetness and creamy texture tend to achieve good acceptance even among individuals who resist other modified-texture foods.

Cultural Note

In Cantonese dietary culture, fresh figs are used in soups such as fig and snow pear broth (無花果雪梨湯) for their reputed moistening and digestive properties. Banana is a ubiquitous household fruit in southern China. This dessert combines both familiar ingredients with a Western custard technique — creating a bridge between cultural food familiarity and the clinical texture requirements of dysphagia care. Providing a dessert option at IDDSI Level 4 supports the dignity of mealtimes and encourages overall food intake in elderly individuals who are at risk of malnutrition.