Plum-and-strawberry ripple frozen yoghurt
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Serves
6
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165 gm (¾ cup)
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golden caster sugar
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1
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vanilla bean, split lengthways
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500 gm (about 8)
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plums, halved and stones removed
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250 gm
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strawberries, hulls removed and halved
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1.2 kg
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sweetened plain yoghurt (see note)
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1
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Combine sugar, vanilla bean and ½ cup water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes, then add plums and simmer for 6 minutes or until plums are tender. Add strawberries, remove from heat and stand at room temperature until cool. Purée one-third of the plum and strawberry mixture in a blender until smooth and set aside. Cover remaining plum and strawberry mixture and refrigerate until required.
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2
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Freeze yoghurt in an ice-cream machine according to manufacturer’s instructions, then swirl through puréed plum and strawberry mixture and freeze for 4 hours or until firm. Makes about 2 litres.
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3
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To serve, divide remaining plum and strawberry mixture among bowls and top with a scoop of frozen yoghurt.
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Note Use a thick and creamy sweetened plain yoghurt, such as honey or vanilla-flavoured, available from supermarkets.
RECIPE Gourmet Food Team
PHOTOGRAPHY Chris Court
STYLING Emma Knowles