Dragon Fruit Sorbet with Salted Vanilla ‘Nice-Cream'

The flavour of dragon fruit is so subtle, but it’s definitely there. A hint of vanilla and the chill of the sorbet coax out its delicate melon-like fragrance to pair perfectly with the salted vanilla 'nice-cream'. Just a touch of chocolate sauce is needed to bring it all together for a slightly unusual but divine sundae! 

Ingredients:

Dragon fruit sorbet

• 2 small dragon fruit, peeled
• 1⁄2 cup chopped fresh or frozen banana
• 1 teaspoon vanilla bean paste*

Salted vanilla 'nice-cream’

• 1 cup chopped fresh or frozen banana
• 1⁄2 cup milk of your choice
• 1⁄2 cup coconut cream or yoghurt
• 1 teaspoon vanilla bean paste*
• 1⁄2 teaspoon maca powder*
• 1⁄2 teaspoon quality salt

Chocolate sauce

• 2 fresh medjool dates, pitted
• 1 tablespoon filtered water
• 3 tablespoons raw cacao powder*
• 2 tablespoons light agave* (or maple) syrup or coconut nectar*
• 2 tablespoons melted coconut oil

Garnish

• 1 small dragon fruit, diced
• 2 small fresh figs, sliced (optional)

* You can find these ingredients at Santos Organics.

Directions:

Dragon fruit sorbet

1. Blend the dragon fruit, banana and vanilla bean paste in a blender until smooth. Pour into a plastic container with a lid.
2. Freeze overnight or until firm. Keep in the freezer until a couple of hours before serving.

Salted vanilla 'nice-cream’

1. Repeat the method above to make the ‘nice-cream'.
2. Keep in the freezer until a couple of hours before serving.

Chocolate sauce

1. Make chocolate sauce 20 minutes before serving.
2. Place all the ingredients in a blender and blend until smooth, scraping down the sides as necessary.
3. Set aside.

Chocolate sauce

1. Make chocolate sauce 20 minutes before serving.
2. Place all the ingredients in a blender and blend until smooth, scraping down the sides as necessary.
3. Set aside.

To assemble

1. Remove dragon fruit sorbet from freezer.
2. Chop it roughly then blend it in the blender until the mixture is smooth.
3. Return to the freezer in the container for 1 hour or until firm enough to scoop. Repeat with the salted vanilla 'nice-cream'.
4. Meanwhile, make the Chocolate sauce.
5. To serve, scoop a couple of serves of each flavour into sundae glasses, drizzle with chocolate sauce and top with dragon fruit and figs (if using).

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