Yoghurt Sorbet with English Strawberries and Toasted Pistachios
Servings:
8 Servings
Prep. Time:
15 Minutes
Cook Time:
35 Minutes
Ingredients:
Yoghurt Sorbet
- 500ml Greek yoghurt
- 100g Caster sugar
- 100ml Water
Garnish
- 24 English strawberries
- 40g Icing sugar
- 100g Pistachios
- 24 Mint tips
Directions:
Yoghurt Sorbet
- Pour the water and sugar in a pan. Place over a high heat until the stock syrup starts boiling and the sugar is completely dissolved. Leave it to cool at room temperature.
- Mix the stock syrup into the Greek yoghurt.
- Churn in the Ice Cream maker for 35 min. Store in the freezer.
Plating
- Cut the strawberries lengthways into 4 or 6 pieces depending on the size.
- Place harmoniously around the bottom of a bowl plate.
- Dust with icing sugar.
- Roast the pistachios in the oven at 180°C for 6 mins. Process in the Mini Chopper for 20 seconds until you get a mixture of fine powder and coarse pieces. Sprinkle on the top of the strawberries.
- Place mint tips on the top of the strawberries.
- Scoop the ice cream with a spoon and place in the middle of the plate.
