Monday, 5 February 2007
Embarking on an adventure while knowing that you don't have neither the experience nor the proper equipment is probably a foolish thing to do. However, when I saw the elderflower and honey glace on Lara's Cook&Eat quite some time ago, I decided that it was time to finally make frozen yogurt with passionfruit. Ok, the connection might not be evident but I simply didn't have (and didn't now where to buy) elderflower syrup and extravagant honey. However, when I saw the passionfruit sale at my local grocery shop (10 passionfruits for 3 Aussie-Dollars), I didn't have to think twice. The fact that I don't own an ice-cream maker couldn't stop me either. I am well aware that you shouldn't make ice-cream without a properly churning machine unless you use lots of cream, egg yolks, sugar, and alcohol. My parfait - vanilla, chocolate&rum, cinnamon, or walnut praline - is pretty good and so rich that it definitely doesn't need an ice-cream maker. No big ice crystal will ever be able to build up in this addictive mixture...
However, once in a while you want something lighter and I do love frozen yogurt. I have never eaten a homemade version but I took Lara's version as an inspiration and then decided to just follow my imagination - and the unfrozen mixture was heavenly creamy and yummy. I tried to stir during the freezing process as often as possible but at some point I decided to go to bed. So if you want to reproduce this, take my advice: start early in the day so the yogurt will be thoroughly frozen when you want to sleep... All in all, I ended up with a tasty frozen yogurt which unfortunately wasn't as creamy as I had hoped. If you don't insist on properly formed scoops, simply let it thaw about 15 minutes before eating and everything will be fine! Or - even better - go and get yourself an ice-cream maker...
Frozen Yogurt with Passionfruit
300g cream (20% fat)
500g yogurt (3,8% fat)
3 sachets vanilla sugar (about 3 heaped tablespoons)
3 egg whites
100g caster sugar
pinch of salt
yields about 2 litres (roughly estimated)
Pulp the passionfruits and set aside.
Beat egg whites with the caster sugar and a pinch of salt until stiff but not dry. Set aside.
In a separate bowl, beat cream with vanilla sugar until soft peaks form. Fold in yogurt.
Fold the meringue into the yogurt and cream mixture and pour into a container suitable for freezing. Stir every hour with a fork to break ice crystals.
When the mixture starts to get thoroughly frozen, fold in passionfruit pulp - either mix in completely or try to create separate layers of frozen yogurt and passionfruit.
My own creation
Serve either with sliced strawberries or with vanilla ice-cream and topped with natural yogurt.