Avocado & Wasabi Sorbet

Avocado & Wasabi Sorbet

Avocado & Wasabi Sorbet

Get those plant-based cooking skills up to scratch with this avocado and wasabi sorbet, ginger sponge and fennel gel creation, courtesy of Tiaan van Greunen, executive chef at Great Plains’ Selinda Camp, Botswana.

With camps present and planned in some of Africa’s most remote and stunning expanses, from Botswana to Kenya, Great Plains prides itself with being at the forefront of conservation for, and consideration of, the stunning wildlife that truly makes these destinations. Having racked up years of culinary experience with some of the industry’s best, Selinda Camp Botswana’s executive chef Tiaan van Greunen has created a number of plant-based dishes, catering for the crowds looking to enjoy luxury stays with an ethical and environmentally-conscious focus. While travel is limited, indulge in a taste of the plains with one of Greunen’s fabulous desserts with a twist; avocado and wasabi sorbet.


  • 2 ripe avocados
  • 1 tbsp wasabi paste
  • 2L water
  • 2kg castor sugar
  • 1/2 cup canola oil
  • 1/2 cup soya milk
  • 1 cup gluten free flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 30ml grated and chopped ginger
  • 1/2 cup fennel
  • Xanthan gum. (only tip of a knife)
  • 1tsp vanilla essence
  • Popcorn kernels & dark chocolate (optional)


For the sorbet, boil the water and half the sugar together until the sugar is dissolved. Prepare and slice the avocado and blend in a food processor with the wasabi paste before pouring the hot sugar syrup over the avocado and blending till smooth. Pour the liquid in a tray and leave to cool in fridge. Once cooled, pour the mixture into an ice cream machine and churn – alternatively place in the freezer, stirring every hour.

For the ginger sponge, simply whisk the canola oil, soya milk, flour, baking powder, bicarbonate, ginger and vanilla essence together, pour into a baking tray and bake at 180℃ until ready.

Place the remaining sugar (1kg) into a blender with 1/2 a cup of water, the fennel and xanthan gum and blend until it resembles a gel consistency. (Note: If xanthan gum is unattainable, you may use corn flour to your desired consistency, remembering the water needs to be warmed up so the floury taste can be cooked away. Then put the water into the fridge to cool down and then pour over the fennel and blend.)

To serve: assemble as shown in picture (above). Serve with 2 cups of cooked popcorn coated in dark chocolate and cooled for some extra indulgence.