Frozen yoghurt with lemon curd and raspberry coulis

29/01/2015

Because I don’t own an ice cream maker and don’t see one in my near future either, I always choose for alternative ice cream recipes. Preferably ones that don’t require extensive stirring or other labor-intensive handlings that take way too much time. And although technically speaking they aren’t real ice cream, this instant frozen yogurt and this luscious banana ice cream are crazy good. And the version with Greek yogurt and lemon curd in this post is another winner.

It doesn’t get much easier than this, because you only need to mix two ingredients for this ice cream. After freezing you will enjoy a lovely fresh and creamy frozen yogurt (and that without stirring!) with a subtle hint of lemon.

When I serve this at a dinner party, I like to add a big spoonful of warm raspberry coulis, which is also made in minutes. The contrast between the cold ice cream and warm fruit coulis just always works. It’s even better with a sprinkle of caramelized hazelnuts, that deliver some crunch and extra sweetness. And if you want an even more spectacular dessert, I can wholeheartedly recommended putting a few crumbled meringues on top.

Serves 4

INGREDIENTS

2 cups (500 g) thick Greek yogurt
1 jar or 10.5 oz (300 g) lemon curd
1 handful of skinned halved hazelnuts
1 tbsp honey

For the raspberry coulis:
1 cup (250 g) raspberries (from the freezer is fine)
1 tbsp sugar, or to taste

INSTRUCTIONS

1. Place the yogurt in a bowl and quickly stir it through the yogurt for a lovely rippled effect.

2. Scoop the mixture into a freezer container and freeze overnight.

3. About 30 minutes before serving, put the ice cream in the fridge to soften a little.

4. In the meantime, toast the hazelnuts in a dry frying pan. Add the honey and stir well, so everything is covered with a sticky glaze. Warm for a about a minute, then remove the caramelized nuts from the pan.

5. Serve the frozen yogurt with the nuts and the warm raspberry coulis.

For the coulis:

6. Put the raspberries, sugar and about a tablespoon water in a small saucepan.

7. Bring to a boil and let the mixture simmer on low heat for a bout 5 minutes, stir now and then. Taste and add extra sugar when needed.

8. You can serve the coulis straight away, but if you prefer a seedless version first push it through a fine sieve or blend it with a stick blender.