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Yoghurt and strawberry ice cream

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients (serves 4):

    Refrigeration: 3 h

    4 individual natural yoghurts
    2 tbsp thick crème fraîche
    1kg raspberries + 100g for garnish
    2 sheets gelatine
    4 tbsp Splenda®


Mix the yoghurts and crème fraîche in a bowl and add the Splenda®. Set aside.

Heat the raspberries until you get a purée. Remove from the heat and add the sheets of gelatine, which you need to soak in water beforehand.

Sieve to remove the seeds and add the rest of the Splenda®. You should now have a coulis.

Add the coulis to the yoghurt mixture and whip until you get a cream of mousse-like consistency. Add the rest of the raspberries.

Pour into a sorbet maker and follow the manufacturer's instructions to make your mixture into sorbet (this usually takes around 30 minutes).

Place in a suitable container and freeze for 2 and a half hours before serving.

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