Frozen Yoghurt by Constance Lorenzi

Author:Constance Lorenzi
Language: eng
Format: epub
Publisher: Allen & Unwin

WHITE CHOC–BLACKCURRANT FROZEN YOGHURT

INSTANT FROZEN YOGHURT

makes 6 frozen yoghurts

preparation time 10 minutes

freezing time 45 minutes + 1 hour (optional)

375 g (13 oz) GREEK YOGHURT

180 g (6 oz) WHITE CHOCOLATE

600 g (1 lb 5 oz) FROZEN BLACKCURRANTS

3–4 TEASPOONS RAW (DEMERARA) SUGAR, TO TASTE

equipment

BLENDER

METHOD

For a good frozen consistency, put the yoghurt in the freezer for 45 minutes before starting the recipe. Make shavings of white chocolate with a vegetable peeler, and set aside in the refrigerator. Place all the other ingredients in a blender and blend until you have a mixture that’s almost smooth, being careful not to over-blend so you don’t lose the frozen consistency.

ASSEMBLY

For a firmer consistency, transfer the frozen yoghurt to a suitable container and place in the freezer for 1 hour. Scoop into balls, sprinkle with the shavings of white chocolate and serve immediately.

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