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A recipe by soFeminine.co.uk
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Yoghurt and strawberry ice cream |
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Ingredients :
Refrigeration: 3 h
4 individual natural yoghurts
2 tbsp thick crème fraîche
1kg raspberries + 100g for garnish
2 sheets gelatine
4 tbsp Splenda®
Recipe :
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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