Spring has sprung and with it our desire for frozen yoghurt, milkshakes and all things cold! Here are five mouth watering recipes to fancy up frozen yoghurt.
From frozen yoghurt combined with summer fruits, berries, nuts or chocolate, to frozen yoghurt biscuit sandwiches and frozen yoghurt cheesecake. There are yoghurt desserts; and chilled yoghurt milkshakes, lassis, yoghurt cakes, smooth fruit syrups for pouring and crunchy toppings for sprinkling. From healthy, mid-morning pick-me-ups that can be made in a sorbet maker, with a blender or in an ice box, we have all your yoghurt options covered. Frozen Yoghurt by Constance Lorenzi and Mathilde Lorenzi, published by Murdoch Books, is out now.
Frozen Lemon Pie
Natural Base + Lemon Pie Topping
Makes 6 frozen yoghurts
Preparation time 30 minutes
Cooling time 30 minutes
Cooking time 1 hour 45 minutes
800 g (1 lb 12 oz) NATURAL FROZEN YOGHURT
185 ml (6 fl oz/¾ cup) LEMON JUICE
1 TABLESPOON CORNFLOUR (CORNSTARCH)
200 ml (7 fl oz) AGAVE SYRUP
2 EGG WHITES
140 g (5 oz/2/3 cup) SUGAR
40 g (1½ oz) UNSALTED BUTTER,
AT ROOM TEMPERATURE
2 TABLESPOONS CASTER (SUPERFINE) SUGAR
35 g (1¼ oz/¼ cup) WHOLEMEAL (WHOLEWHEAT)
35 g (1¼ oz/1/3 cup) ALMOND MEAL
2 PIPING (ICING) BAGS, 1 STAR NOZZLE
AND 1 SMALL PLAIN NOZZLE
Place a piping bag and the star nozzle in the freezer for a few minutes so they are well chilled.
Bring the lemon juice to a bare simmer in a saucepan, then turn off the heat. Whisk the eggs with the cornflour and agave syrup in a bowl until the mixture is smooth. Pour into the saucepan and thicken over medium heat, stirring constantly with a wooden spoon. Allow to cool in the refrigerator for 30 minutes.
Whisk the egg whites to ¬firm peaks with half the sugar. Add the remaining sugar and mix gently. Line a baking tray with baking paper. Using a tablespoon, place small mounds of meringue mixture on the tray, spaced far enough apart so they don’t stick together. Bake for 20 minutes at 120°C (235°F/Gas ½), then 1 hour at 100°C (200°F/Gas ½). Once the meringues have cooled, break them into pieces.
Work the butter and sugar together with your ¬fingertips. Add the flour and almond meal, then work together to make a crumbly mixture. Refrigerate for 10 minutes, then spread the mixture on a baking tray and bake at 200°C (400°F/Gas 6) for 15 minutes.
If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time. Fill the cold piping bag (star nozzle attached) with yoghurt. Pipe out the yoghurt soft -serve style and sprinkle with the broken meringue and the crumble. Pipe small balls of lemon curd onto the frozen yoghurt with the other piping bag (plain nozzle attached).
Replace the home-made meringues with store-bought mini meringues. You can keep the extra curd in an airtight container for 3–4 days in the refrigerator.
We are delighted that Ella Woodward joins us today to chat about eating her way back to health.On February 1, 2016
When I see a chocolate fondant and a sticky toffee pudding on the same menu I seriously struggle toOn June 30, 2017
There’s always someone in your group of friends who inspires awe when itOn October 31, 2013
A passionate home cook, Rebecca Sullivan has worked with some of the most interesting food producers, launching the Real Food Festival in London and the Slow Food Nation in San...On April 4, 2013
Makes about 12 portionsOn September 5, 2014
Makes 12On July 25, 2014