Friday, 30 June 2017

Haskap Frozen Yogurt

I've made frozen yogurt before, but usually I use raw but frozen fruit in it. Haskaps, I've decided are better for being cooked and sweetened, so I did. This worked very well. I used a blueberry honey for the sweetener, and the flavour really worked well with the haskaps and came through quite strongly, perhaps because the haskaps have a bit of a blueberryish quality themselves. 

4 to 6 servings
15 minutes prep time
24 hours freeze time
another 15 to 20 minutes to finish

1 cup haskap berries
1/4 to 1/3 cup honey
1/4 cup water
3 cups yogurt

Wash and pick over the berries, removing any green stems. Put them in a pot with the honey and water, and bring to a boil. Simmer, stirring constantly, until the berries burst. Set aside to cool. When cool, mix in the yogurt and spoon the mixture into ice-cube trays. Freeze overnight or up to 24 hours until solid.

To serve, put the cubes into a food processor and process until the mixture is smooth and soft but not melted.  Scoop into serving dishes and serve at once; or transfer it to a tub with a cover and return to the freezer. Let temper for 10 minutes or so in the fridge before serving in that case.

Last year at this time I made Haskap Vinaigrette.

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