Soak the beans overnight, then boil for 3 hours until soft. At the end of cooking a little salt and the water evaporated almost to the end, leave about as much to do mashed beans, adding the broth. Cooled boiled beans. Add cocoa powder, then in a blender make a smooth puree.

Peeled banana cut into pieces and using a blender make puree. Add to the banana puree cream, powdered sugar, natural vanilla, mix well all and add to mashed beans. Beat with a blender.

Have pre-cooled the eggs gently to break the shell, separate the white from the yolk, add in yolks and 2.5 tbsp sugar and beat with a mixer separately. Protein whisk until soft peaks form. To the mashed beans add first the yolks, mashed and chopped in a coffee grinder nuts. Blend the entire mixture.

Add the whipped whites, grated on a fine grater chocolate and stir gently with a spoon with our ice cream mix. Then all emptied into a suitable container and place in freezer. Stir with a spoon every 30 minutes.

Frozen mixture for 30 minutes before serving take out of freezer and put in the fridge. Meanwhile, the portion of the plate with suitable plastic stencil fine sieve and cocoa powder make a pattern. From the mixture form a ball, spread on a plate.