sun­daes

Our dairy-free desserts and top­pings are a lit­tle on the lighter side

donna hay - Fresh + Light - - Contents Issue 11 -

You might not be­lieve it to look at them, but take it from us, these lus­cious sun­daes re­ally are lighter, bet­ter-for-you desserts! Each one is dairy-free and in­cludes amaz­ing lay­ers, driz­zles and top­pings you’ll adore.

choc-banana sun­dae with mixed berries and cherry syrup 550g banana (about 4 bananas)

¼ cup (60ml) maple syrup

2 x 400ml cans co­conut cream

1 tea­spoon vanilla bean paste

⅓ cup (35g) Dutch co­coa

1 cup (150g) fresh cher­ries, pit­ted and chopped 2 ta­ble­spoons honey

2 ta­ble­spoons wa­ter fresh cher­ries, rasp­ber­ries and straw­ber­ries, sliced, to serve cho­co­late-coated ca­cao nibs, to serve mi­cro (baby) mint leaves, to serve Place the banana, maple syrup, co­conut cream, vanilla and co­coa in a blender and blend un­til smooth. Pour into 2 large plas­tic zip-lock bags, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move the choc-banana ice-cream from the freezer and bend the bags to break into small pieces. Place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon into a 2-litre- ca­pac­ity tin and freeze for 3 hours or un­til just frozen ( see cook’s tip, be­low).

Place the cherry, honey and wa­ter in a small saucepan over high heat. Bring to the boil and cook for 4 min­utes or un­til syrupy. Strain through a sieve and re­frig­er­ate un­til cold.

Scoop the ice- cream into serv­ing glasses and top with the cher­ries, berries, ca­cao nibs and mint. Driz­zle with the cherry syrup to serve. SERVES 6. cook’s tip Af­ter pro­cess­ing and freez­ing any of these ice- creams, if it has been frozen for more than 3 hours, al­low the ice- cream to soften for 5–10 min­utes be­fore scoop­ing. pas­sion­fruit and co­conut sun­dae with macadamia crunch ½ cup pas­sion­fruit pulp+

2 x 400ml cans co­conut cream 400ml can co­conut milk

½ cup (175g) honey macadamia crunch ¾ cup (105g) macadamias, chopped ¾ cup (60g) shred­ded co­conut

¼ cup (90g) honey

1 tea­spoon vanilla bean paste Place ¼ cup of the pas­sion­fruit pulp in a large jug, add half the co­conut cream, half the co­conut milk and 2 ta­ble­spoons of the honey, and whisk to com­bine. Pour into a large zip-lock bag, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen. Place 2 ta­ble­spoons honey, the re­main­ing co­conut cream and re­main­ing co­conut milk in a large jug and whisk to com­bine. Pour into a large zip-lock bag, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move both ice-creams from the freezer. Bend the bags to break into small pieces. Work­ing one at a time, place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon each flavour into a 2-litre- ca­pac­ity tin and freeze for 3 hours or un­til just frozen ( see cook’s tip, left).

Place the re­main­ing pas­sion­fruit pulp and re­main­ing honey in a small saucepan over high heat. Cook, stir­ring, for 5– 6 min­utes or un­til re­duced and slightly thick­ened. Set aside to cool com­pletely.

To make the macadamia co­conut crunch, pre­heat oven to 180°C (350°F). Place the macadamia, co­conut, honey and vanilla in a medium bowl and stir well to com­bine. Spread onto a bak­ing tray lined with non-stick bak­ing pa­per and cook for 12–15 min­utes or un­til golden. Set aside to cool slightly be­fore plac­ing in the fridge for 30 min­utes or un­til firm.

Scoop the ice-cream into serv­ing glasses and top with the pas­sion­fruit syrup and macadamia crunch to serve. SERVES 6.

+ You will need about 8 pas­sion­fruit to make ½ cup pas­sion­fruit pulp.

baklava ice-cream sun­dae

2 x 400ml cans co­conut cream 400ml can co­conut milk

6 sticks cin­na­mon, crushed

2 tea­spoons vanilla bean paste

10 cloves

2 ta­ble­spoons honey, plus ex­tra for driz­zling 6 strips lemon zest

2 ta­ble­spoons tahini

¼ cup (35g) pis­ta­chio, finely chopped dried rose petals, to serve (op­tional)

wal­nut praline

¼ cup (90g) honey ½ cup (50g) walnuts Place the co­conut cream, co­conut milk, cin­na­mon, vanilla, cloves, honey, lemon zest and tahini in a medium saucepan over medium heat and bring to the boil. Re­move from the heat and set aside to cool com­pletely. Strain, dis­card­ing the solids. Pour the mix­ture into 2 large plas­tic zip-lock bags, press­ing out as much air as pos­si­ble. Lay the bags flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move the baklava ice-cream from the freezer and bend the bags to break into small pieces. Place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon into a 2-litre-ca­pac­ity tin and freeze for 3 hours or un­til just frozen ( see cook’s tip, page 131).

To make the wal­nut praline, place the honey in a small saucepan over high heat and cook for 5– 6 min­utes or un­til bub­bling. Add the walnuts and stir through. Spread onto a bak­ing tray lined with non-stick bak­ing pa­per and re­frig­er­ate for 20 min­utes or un­til firm.

Chop the praline and set aside. Place the pis­ta­chio on a plate. Roll scoops of the ice- cream in the pis­ta­chio, place on a tray lined with non-stick bak­ing pa­per and freeze un­til ready to serve.

Top the ice- cream with rose petals and praline and driz­zle with ex­tra honey to serve.

ROLL THE spiced baklava ICE-CREAM IN PIS­TA­CHIO, THEN TOP WITH AN EASY YET im­pres­sive honey WAL­NUT PRALINE.

miso banana sun­dae with caramel pop­corn

550g peeled banana (about 4 bananas) ¼ cup (60ml) maple syrup

2 x 400ml cans co­conut cream 1 tea­spoon vanilla bean paste 2 ta­ble­spoons white miso paste

¼ cup (45g) rapadura sugar

3 lady fin­ger bananas, halved caramelised pop­corn 1 tea­spoon light-flavoured ex­tra vir­gin olive oil ¼ cup (55g) pop­ping corn

1 ta­ble­spoon black se­same seeds

¼ cup (60ml) maple syrup

1 tea­spoon white miso paste

¼ tea­spoon bi­car­bon­ate of (bak­ing) soda miso caramel sauce ¼ cup (60ml) maple syrup ¼ cup (60ml) wa­ter 1 tea­spoon white miso paste Place the bananas, maple syrup, co­conut cream, vanilla and miso in a blender and blend un­til smooth. Pour into 2 large plas­tic zip-lock bags, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move the miso banana ice-cream from the freezer and bend the bags to break into small pieces. Place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon into a 2 litre tin and freeze for 3 hours or un­til just frozen ( see cook’s tip, page 131).

To make the caramelised pop­corn, heat the oil in a medium saucepan over medium heat. Add the pop­ping corn, cover with a tight-fit­ting lid and cook, shak­ing the pan, for 3–4 min­utes or un­til popped. Re­move from the heat, place in a large bowl, add the se­same seeds and set aside. Place the maple syrup and miso in a small saucepan over high heat. Whisk well to com­bine and cook for 3–4 min­utes or un­til bub­bling. Re­move from the heat, add the bi­car­bon­ate of soda and stir to com­bine. Pour over the pop­corn and se­same seeds and stir well to coat. Spread out on a large bak­ing tray lined with non-stick bak­ing pa­per and set aside for 15 min­utes or un­til set.

Place the sugar on a plate and press the lady fin­ger bananas into the sugar, cut-side down. Heat a large fry­ing pan over low heat and cook the bananas, cut-side down, for 6–8 min­utes or un­til sugar has melted and bananas are golden and caramelised.

To make the miso caramel sauce, place the maple syrup, wa­ter and miso in a small saucepan over high heat and whisk to com­bine. Bring to the boil and cook for 3–4 min­utes or un­til slightly thick­ened. Set aside to cool.

Scoop the ice- cream into serv­ing glasses and top with the banana, pop­corn and miso caramel sauce.

DAN PAN ANDND RRY PBE RL RAS SWI DAE SUN H WIT E AM SES NCH CRU

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