Thursday, November 27, 2014

Frozen yogurt with rosemary and candied fruit

The delicate herbal flavor of rosemary and lightly floral aroma of candied violets makes for a wonderfully aromatic, gently scented ice.

* Serves 8
  • 1 tsp. fresh rosemary leaves
  • 1/2 cup confectioners’ sugar
  • 1/2 cup candied orange and lemon peel
  • 2 cups soy or nondairy yogurt
  • 2 tbsp. candied violets
Finely chop the rosemary leaves and mix with the confectioners’ sugar. Let stand for at least an hour, and preferably overnight.

Finely chop the candied peel (even if it is already chopped). Mix the yogurt with the candied peel and candied violets in a large bowl. Sift the confectioners’ sugar over the bowl, then stir it in. Divide the mixture between 8 ramekins or small molds. Put into the freezer and leave for 2–3 hours.

Shortly before serving, stand the molds briefly in boiling water, then turn the frozen yogurt out onto plates. If you wish, serve garnished with rosemary sprigs and slices of fresh fruit.

Variations:
  • Frozen mint yogurt
Prepare the basic recipe, omitting the rosemary, confectioners’ sugar, candied peel, and candied violets. Stir 2 tablespoons finely chopped fresh mint leaves into the yogurt just before freezing. There’s no need to mix the mint into the sugar and leave overnight.
  • Frozen blueberry yogurt
When preparing the basic recipe, omit the rosemary, confectioners’ sugar, candied peel, and candied violets. Stir 1/2 cup fresh blueberries into the yogurt just before freezing.
  • Frozen yogurt with mixed nuts
Prepare the basic recipe, omitting the rosemary, confectioners’ sugar, candied peel, and candied violets. Stir 1/3 cup mixed chopped nuts (hazelnuts, walnuts, almonds, etc.) into the yogurt just before freezing.
  • Frozen yogurt with dried cranberries
Prepare the basic recipe, omitting the rosemary, confectioners’ sugar, candied peel, and candied violets. Stir 1/2 cup dried cranberries into the yogurt just before freezing.