Important ice-cream update from the northern hemisphere: It's time to stuff fruit with sorbet

The Eat Out Woolworths Restaurant of The Year Eat Out Woolworths Financial Services Chef of the Year All the latest restaurant reviews

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Important ice-cream update from the northern hemisphere: It’s time to stuff fruit with sorbet

Tuesday, July 11th, 2017 by Katharine Jacobs

It’s hard to imagine from the vantage point of South African winter, but in the northern hemisphere it’s actually summer right now. Why is that important for us? Well, for one, it’s the season to post pointed pictures of sunny South African skies aimed at friends living in London, but it is also the season for ice-cream innovation for the north’s nuttier chefs.

A post shared by dominiqueansel (@dominiqueansel) on Jul 1, 2017 at 9:01am PDT

The latest viral ice cream hit comes to us from the creator of the Cronut^TM, Dominique Ansel. His summer creation is the What-a-Melon: a slice of watermelon, hollowed out, and filled with watermelon soft serve. It’s finished with a sprinkle of sea salt and lime zest, and after the watermelon’s pips are removed, chocolate pips are pressed into the flesh instead. The result? An irresistibly Instagrammable treat.

A post shared by dominiqueansel (@dominiqueansel) on Jul 3, 2017 at 9:25am PDT

The treat debuted at Ansel’s Tokyo location, but after blowing up on Instagram in Japan, the pastry master also brought it to his original US store to celebrate the 4th of July. We have to admit, it does sound like it could be good – and refreshingly light, from the man who decided it was a good idea to deep fry croissant pastry.

A post shared by dominiqueansel (@dominiqueansel) on Jun 23, 2017 at 5:39pm PDT

Other sorbet-themed treats from the cronutking include the kiwi sorbet bar, a vivid green kiwi sorbet with a vanilla ice-cream centre, and poppy seeds to replace the kiwi pips. It’s coated in chocolate that has even been made ‘fuzzy’, to mimic the skin of the kiwi.

A post shared by dominiqueansel (@dominiqueansel) on Jul 6, 2017 at 10:55am PDT

At Dominique Ansel Japan, there’s also a caramel sweetcorn soft serve which comes served atop a charred, soy- and butter-basted sweetcorn cob.

A post shared by dominiqueansel (@dominiqueansel) on Jun 27, 2017 at 7:48am PDT

If that all sounds a bit deficient in the pastry department, Dominique has also been spotted stuffing his signature kouign-amann with balls of ice cream. Phew.