Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Frozen Yoghurt without an ice cream maker
Yoghurt ice cream is refreshingly light and easy to prepare - but still requires a little time and patience.
The quantity in this recipe is suitable for about 4 portions.
| Ingredients | ||
|---|---|---|
| 500 | g | Natural yogurt |
| 2-3 | tablespoon(s) | Milk |
| 2-3 | tablespoon(s) | Honey (alternatively, maple syrup is also suitable) |
| some | Vanilla flavor | |
| 200-250 | g | Berries (raspberries, blueberries, strawberries) |
- In a suitable bowl, thoroughly mix all the ingredients for the yogurt ice cream without an ice cream maker until you have a smooth and even mixture.
- To make a fruit mousse, puree the desired fruit - for example strawberries, raspberries or mangoes - and sweeten with a little sugar or honey to taste. Set the purée aside to cool slightly.
- Place the yogurt mixture in the freezer and leave to freeze for at least 4 hours. During this time, stir the mixture vigorously several times with a whisk or fork to break up the ice crystals and maintain a creamy consistency.
- About an hour before the end of the freezing time, fold the fruit puree into the slightly frozen yogurt mixture by the spoonful. Mix only coarsely to create an attractive marbling.
- Before serving, the ice cream can also be refined with fresh berries or crunchy muesli - for extra color, texture and taste.
Tip:
The yogurt ice cream can be perfectly complemented with fruit.
