Post by braided-rug on Dec 17, 2005 7:56:30 GMT 10
Honey Vanilla Icecream
2 x 200g cartons (14oz) low-fat vanilla yoghurt
2 tablespoons honey (metric)/6 teaspoons US
2 tablespoons gelatine (metric)/6 teaspoons US
1 tablespoon water (metric)/ 3 teaspoons US
2 egg whites (60g egg)
fresh fruit to serve (passionfruit?)
In a mixing bowl, combine the yoghurt and honey. In a small heatproof bowl, blend the gelatine with water. Dissolve over a saucepan of simmering water. Cool slightly. Stir into yoghurt and honey. Mix well. Pour into a metal tin. Cover with foil. Freeze for 2 hours or until mixture is firm. Transfer to a mixing bowl. Using an electric mixer, beat until mixture thickens and doubles in bulk (about 6 mins). In a separate bowl, beat egg whites until soft peaks form. Fold through yoghurt and honey mixture. Pour back into a metal tin. Cover and freeze for 3 hours or until firm. Scoop with fresh seasonal fruits. Eat within three days.
2 x 200g cartons (14oz) low-fat vanilla yoghurt
2 tablespoons honey (metric)/6 teaspoons US
2 tablespoons gelatine (metric)/6 teaspoons US
1 tablespoon water (metric)/ 3 teaspoons US
2 egg whites (60g egg)
fresh fruit to serve (passionfruit?)
In a mixing bowl, combine the yoghurt and honey. In a small heatproof bowl, blend the gelatine with water. Dissolve over a saucepan of simmering water. Cool slightly. Stir into yoghurt and honey. Mix well. Pour into a metal tin. Cover with foil. Freeze for 2 hours or until mixture is firm. Transfer to a mixing bowl. Using an electric mixer, beat until mixture thickens and doubles in bulk (about 6 mins). In a separate bowl, beat egg whites until soft peaks form. Fold through yoghurt and honey mixture. Pour back into a metal tin. Cover and freeze for 3 hours or until firm. Scoop with fresh seasonal fruits. Eat within three days.
