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Plum-and-strawberry ripple frozen yoghurt


You'll need

165 gm (¾ cup) golden caster sugar 1 vanilla bean, split lengthways 500 gm (about 8) plums, halved and stones removed 250 gm strawberries, hulls removed and halved 1.2 kg sweetened plain yoghurt (see note)

Method

  • 01
  • Combine sugar, vanilla bean and ½ cup water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes, then add plums and simmer for 6 minutes or until plums are tender. Add strawberries, remove from heat and stand at room temperature until cool. Purée one-third of the plum and strawberry mixture in a blender until smooth and set aside. Cover remaining plum and strawberry mixture and refrigerate until required.
  • 02
  • Freeze yoghurt in an ice-cream machine according to manufacturer’s instructions, then swirl through puréed plum and strawberry mixture and freeze for 4 hours or until firm. Makes about 2 litres.
  • 03
  • To serve, divide remaining plum and strawberry mixture among bowls and top with a scoop of frozen yoghurt.

Note Use a thick and creamy sweetened plain yoghurt, such as honey or vanilla-flavoured, available from supermarkets.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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