Blueberry yoghurt sorbet
Jun 01, 2014 2:00pm- 3 hrs preparation
- 4 mins cooking
- Serves 8
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Ingredients
Blueberry yoghurt sorbet
- 350 millilitre water
- 225 gram caster sugar
- 3 tablespoon liquid glucose
- 300 millilitre natural yoghurt
- 100 gram light cream cheese
- 1 cup frozen blueberries, defrosted and lightly blitzed
Method
- 1Combine water, sugar and glucose in a heavy-based saucepan and place over a low heat. Stir occasionally until sugar dissolves, increase heat and boil for 3-4 minutes. Remove from heat and cool completely.
- 2Beat yoghurt and cream cheese together till smooth. Mix in the cooled syrup. Pour mixture into a shallow, metal container and place in freezer for 2-3 hours.
- 3Remove from freezer and beat with a fork several times during freezing. When beating the frozen yoghurt for the last time, add blueberries just below the surface. Serve immediately.
Notes
Mike's Top Tips: The yoghurt sorbet isn’t an instant dessert as it takes a while to freeze, so best to make it the day before you want to eat it. Try freezing this delicious sorbet in a metal container as the metal will act as a temperature conductor, freezing the sorbet twice as fast as if it were in a plastic container. As the sorbet freezes, make sure you give it a good stir every 30 minutes. This will prevent any large ice crystals forming. - Mike Van de Elzen
