Frozen yoghurt (Enie bakes)

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Dissolve the sugar, more or less than 75 grams depending on taste, over medium heat to form a syrup and then allow to cool. Wash, halve and squeeze the lemons. Then mix the yoghurt with lemon juice and sugar syrup.

2. 2

   Whip the cream until stiff, this can be done with a whisk or of course with a mixer. Fold the stiff cream slowly and evenly into the yoghurt mass, so that it becomes nice and airy. The yoghurt should taste typically of yoghurt ice cream (sweetish), but also have the fresh note of lemon.

3. 3

   Cover and freeze the finished cream, stir again after 30 minutes and wait until it freezes.

4. 4

   The yogurt cream is ready when it's frozen. It is then harder in consistency than normal yoghurt, but not as firm as normal ice cream. It takes about six hours in total to reach the right consistency.

5. 5

   Serve the yoghurt in small disposable glasses or bowls and pour over hot fruit. Raspberries, with their sweet acidity, are an excellent accompaniment.