Cookbook: The Perfect Scoop by David Lebovitz
Yoghurt? Yogurt? Or yoghourt? What is the correct way of spelling it? Apparently all three ways are correct – I guess it must be personal choice. Yogurt is more of an American way of spelling it and I see it spelt as yoghurt a lot at the supermarkets. On the Jalna packaging I bought, it actually spells it as yoghourt, which I have never seen before. I tend to use both spellings interchangeably!
At the beginning of the week, I decided I wanted to use Dorie Greenspan’s cookbook, Baking: From my home to yours and I selected the blueberry crumb cake recipe. Plans changed after I went to Victoria Market and picked up two punnets of strawberries for $1! What a bargain! Strawberry was now going to be my choice of berry for this week’s Cookbook Challenge!
I had quite a lot on this past weekend, so I ended up choosing to make a strawberry frozen yoghurt. I’ve tried David Lebovitz’s frozen vanilla yoghurt recipe a few weeks ago and loved it, so I thought that would be a perfect base for a strawberry frozen yoghurt.
I found that the different brands of frozen yoghurt made a difference to the taste. The first time I made the vanilla frozen yoghurt, I used Chris’ Greek Style natural yoghurt. This time I used Jalna, and I have to say that Chris’ brand tasted better. Make sure you don’t use reduced fat yoghurt as it makes your frozen yoghurt icy and grainy.
I had grand aspirations and decided to make a strawberry frozen yoghurt layer cake. It seemed easy enough, but I made the mistake of not letting the cake freeze overnight (I froze it for about 4 hours) before opening the springform pan, and once it was out of the pan, there was no saving it! It was way too soft and ended up looking like the photo below.
I was disappointed that I was so impatient and didn’t give it enough time to freeze hard. I ended up scooping the whole lot into a container and freezing it so it ended up being just plain frozen yoghurt. The one saving grace was that I left the layers and ended up with a nice, swirly looking strawberry frozen yoghurt!
I have still posted the method on how to do make the layer cake, but make sure you leave it to freeze long enough!
Strawberry Frozen Yogurt
Makes about 1 litre
1kg Greek style yoghurt
¾ cup caster sugar
1 tsp vanilla extract
1 punnet (250g) fresh strawberries
¼ cup caster sugar, additional
1. Wash and hull the strawberries. To hull the strawberries means to remove the green tops by cutting it out, not just pulling it off.
2. Using a blender or food processor, puree the strawberries with the additional ¼ cup caster sugar until smooth. Set aside and chill in the refrigerator for at least an hour.
3. In a large bowl, mix together the yoghurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for at least an hour.
4. Transfer yogurt mixture into an ice cream maker and follow the manufacturer’s instructions.
5. In the last five minutes, add in the pureed strawberries. Freeze yogurt.
To make a strawberry frozen yoghurt layer cake:
1. Follow instructions above to step 4.
2. Line a 20cm springform cake tin with cling wrap, bottom and sides.
3. After yogurt has fully churned, scoop out one third into the baking tin and flatten to form the bottom layer.
4. Scoop out another one third and add 4 tablespoons of the strawberry puree, or enough to get a light pink colour. Stir well until yogurt and strawberry puree is fully combined, then add mixture slowly to the baking tin.
5. Add the remaining strawberry puree to the remaining one third of the yogurt and mix well to form a darker pink colour. Pour last layer into baking tin.
6. Freeze for at least 8 hours or overnight before opening springform baking tin. Cut and serve as slices.
Overall: The time I made the plain vanilla frozen yoghurt, it had a nice, tangy flavour which I liked a lot. I was surprised that the addition of the strawberry gave the frozen yoghurt a sour kick, but not in a bad way. The strawberry flavour was very concentrated, but rather sour so perhaps you will need to add more sugar to the puree. Just taste it as you go and adjust to your level of sweetness. Once frozen overnight, the yoghurt developed a much deeper colour. It is a great summer frozen yogurt with the use of fresh fruits and no additives.
Would I make it again? Yes, it was very refreshing. I will also be using the vanilla frozen yoghurt base again and trying out different fruits.
Over & Out, Rilsta xx