FROZEN BERRIES WITH MATCHA NICE CREAM AND HOT WHITE CHOCOLATE SAUCE

Serves 2

For the matcha nice cream:

3 tbsp tinned coconut milk, chilled (thick part only)
1 tbsp matcha powder • 3 bananas, peeled and frozen
1 tbsp honey • ½ ripe avocado • 2 tbsp light olive oil

For the hot white chocolate sauce:

150 g (5 oz/1 cup) white chocolate, broken into small pieces
3 tbsp coconut cream, chilled (thick part only)

200 g (7 oz) mixed frozen berries, to serve

Hands-down, this has to be one of my favourite puddings. Frozen berries served straight as they are with hot white chocolate sauce poured over them so they start to melt. All of this enhanced by the matcha green tea-flavoured nice cream. Too dreamy for words.

To make the matcha nice cream, scoop the coconut milk into a small bowl and add the matcha powder. Whisk well to fully combine and form a paste. Put the bananas into a food processor and pulse to break them down into smaller pieces. Add the honey, avocado, oil and matcha paste and continue to blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream.

You can eat the nice cream right away while it has a soft-serve consistency or place into a freezer-proof container and freeze for a couple of hours until solid. Allow the nice cream to soften for 10–15 minutes before scooping like traditional ice cream.

To make the sauce, melt the white chocolate and coconut cream in a heatproof bowl suspended over a pan that’s half-full of simmering water. Stir the chocolate until smooth. Take care not to overheat the sauce, or the chocolate will seize into a hard lump. Remove from the heat.

To serve, scatter the frozen berries on plates or in shallow bowls. Scoop on the ice cream and then drizzle the hot chocolate sauce over the top and serve immediately.