One of the easiest desserts I have found is this Raspberry Yogurt Ice Cream, which uses frozen berries. You can also use a “forest fruits” mix, but it will be less sweet. And the pure raspberry flavour is lovely, if you can find all-raspberries. Just keep it in the freezer to whip out at a moment’s notice, to serve with langues de chat biscuits, or shortbread (perhaps my patented Ras el Hanout Shortbread?), or scooped alongside a really rich dessert, something that need a little tart acidity to cut through the richness (a chocolate or caramel tart for example).
Recipe: Raspberry Yogurt Ice Cream
Ingredients: (serves 4)
- 50g icing sugar, sifted
- 300g frozen raspberries
- 4 tbsp runny honey or agave nectar
- 450-500g natural yogurt
- 12 fresh raspberries to garnish (optional) or mint/lemon balm leaves
- Put the icing sugar and raspberries into a food processor and blend until smooth.
- Add the honey/agave nectar and yogurt and blend again, until everything’s smooth.
- Spoon the mix into a Tupperware type container and freeze for at least 5 hours.
- To serve, soften a little at room temperature for 15 minutes (or put in a microwave on full power for 1 minute and scoop into bowls or pretty glasses.
- Garnish as you like.