Yoghurt sorbet

Name: Yoghurt sorbet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen blackberries; 500 g Skimmed milk yoghurt (1,5 % fat); 200 g Sugar; 7-10 Tbsp a few drops of liquid, natural aroma from fresh vanilla pods; 2 Protein; 7-10 Tbsp Mint leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen blackberries
500 g Skimmed milk yoghurt (1,5 % fat)
200 g Sugar
7-10 Tbsp a few drops of liquid, natural aroma from fresh vanilla pods
2 Protein
7-10 Tbsp Mint leaves

Directions

1
Defrost the blackberries, mash them and pass them through a sieve. Stir yoghurt and sugar until smooth. Season with vanilla aroma. Stir the egg white with a whisk. Take off 1/3 of the mixture and stir in the fruit puree.
2
Freeze both creams separately in the freezer for 3-4 hours. Work through with the cutting stick of the hand mixer. Fill both sorbets side by side into a piping bag with perforated spout (place piping bag on the table.
3
Use the dough scraper to fill in one type of sorbet, fill in the second one immediately after it so that it can be squirted out of the spout in two colours) and pour into dessert glasses. Decorate with mint leaves as desired.