This is one of the easiest recipes I think I’ve ever created, our Very Berry Frozen Yoghurt is a lighter alternative to regular ice cream BUT still packs that flavour party your looking for!
Lining the inside of the Wiltshire Loaf Pan with cling wrap allows you to get the frozen yoghurt out of the enamel pan easily, so you can present your frozen yoghurt creation all pretty on your serving platter YAY. If you can’t get your hands on edible flowers, don’t worry, you can also garnish the serving platter with fresh raspberries and blueberries, for an extra pop of colour.
INGREDIENTS:
1 tsp Extra Virgin Olive Oil
125g Strawberry – removed green leaves
½ lime juice
½ lime – zest
700g Greek Firm Set Yoghurt – Full Fat
300ml Full Fat – Pure Cream
100g White Chocolate – break into small pieces
100g Blueberries
METHOD:
- Using a pastry brush evenly apply the extra virgin olive oil to the inside of the Wiltshire Loaf Pan on the bottom and up the sides
- Take a large piece of cling wrap approximately 60cm long – fold it in half from cut edge to cut edge (to give you a double layer of cling wrap) place the cling wrap inside the enamel dish (you will need to allow enough cling wrap remaining up the sides of the dish to be able to fold it over the top of the mixture once the mixture is in the dish) gently press the cling wrap into the bottom and sides of the dish – taking care to ensure it is evenly pressed against the bottom, sides and corners – being careful not to leave any air pockets between the cling wrap and dish
- Combine the strawberries and lime juice into a small blender and blend until you have a smooth liquid – strain through a fine sieve – set aside the liquid – discard the seeds from the sieve
- You need a maximum of 100ml strawberry liquid
- Combine the yoghurt and lime zest into a medium mixing bowl
- Pour your cream into a non-stick small pot – place on a medium heat and allow to come up to a simmer – do not let the cream boil – once simmering turn down to a low heat and add your chocolate – stir well to ensure the chocolate is melted – keep on a low heat – stirring occasionally – being careful not to let the chocolate burn
- Line the bottom of the enamel dish with your blueberries
- Pour the warm cream and melted chocolate mixture into the yoghurt mixture – stir using a spatula until completely combined
- Evenly pour the mixture on top of the blueberries
- Pour 100ml strawberry liquid on top of the yoghurt mixture – then using a chopstick or skewer – insert the tip of the chopstick into the yoghurt mixture – using a small circular motion incorporate the strawberry liquid into the yoghurt mixture
- Fold the sides and ends of the cling wrap over the top of the mixture and press down gently using the palm of your hand
- Cover the dish in cling wrap and place in the freezer overnight to set
TO SERVE:
- Remove from the fridge and allow to sit on the bench in a cool place for 3-5 minutes
- Run a thin butter knife down the insides of the dish to help create an air pocket – rub the palm of your hand on the bottom and sides of dish (this will help make it easier to turn the frozen yoghurt out cleanly)
- Place your serving dish on the bench – peel back the cling wrap from the open base of the dish – then place your enamel dish on top of your serving dish – gently pull the enamel dish up and the frozen yoghurt should fall out of the dish – if it doesn’t simply rest the enamel dish on top of your serving dish and rub the palm of your hand over the bottom and sides of the dish a couple of times – the heat from your hands will help the frozen yoghurt to come away from the enamel dish
- Once turned out – remove the cling wrap and serve immediately with either edible flowers and / or a drizzle of honey
TIPS:
- Don’t be tempted to use low fat cream or yoghurt, the frozen yoghurt will not set as well and will also likely have a grainy texture
- You can substitute raspberries or blueberries for your strawberry swirl – just make sure you keep the ratio of ingredients the same otherwise your yoghurt will not set properly
- It is important to let the cream come up to a simmer before you add the white chocolate – as the chocolate will likely burn if you add it too soon
- Eat the frozen yoghurt within a week – there are no added stabilisers in this recipe – so the yoghurt may go a little icy if left in the freezer longer than one week
- Keep the frozen yoghurt cling wrapped in the freeze to reduce the risk of it going icy
I’d love to see your frozen yoghurt creations either using my recipe or something with your own spin! Be sure to tag us on Instagram @tastebyronbay so we can share in your awesomeness.
Enjoy!
T xxx
