By milofish1214 1:44 AM
250 g Greek-style coconut yoghurt 500 g frozen chopped tropical fruit, such as pineapple, mango, banana 75 g dried tropical fruit 4-6 ice cream scones Method
- Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.
- Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.
- Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.
Related Posts:
Pistachio, yoghurt & elderflower cake 250 g butter , plus extra for greasing 250 g sugar 150 g pistachios , plus extra to decorate 100 g ground almonds 200 g polenta 1 teaspoon gluten-free baking powder 2 tablespoons Greek-style yoghurt 3 large fre… Read More
Chocolate chai sandwich cake“This chocolate __cake raises the bar with chai-infused buttercream. ” 200 g dark chocolate (70% cocoa solids) 275 g butter , at room temperature, plus extra for greasing 275 g light brown sugar 3 large free-range eggs… Read More
Ultimate chocolate & raspberry tart 200 g plain flour , plus extra for dusting 25 g cocoa powder 25 g icing sugar 175 g cold butter 1 large free-range egg yolk 1 tesapoon vanilla extract 250 g fresh raspberries CHOCOLATE FILLING 500 ml double c… Read More
Stuffed fruit crumble 3 cardamom pods ½ a vanilla pod 75 g caster sugar 70 g desiccated coconut 1 large free-range egg white 1 orange 4 large plums or any soft stone fruit Method Preheat the oven to 180ºC/gas 4. Ba… Read More
Gluhwein tart“This recipe turns mulled wine into a delicious winter tart with a spicy, sticky filling and a crumbly topping. ” 375 g sweet pastry 350 ml red wine 1 stick of cinnamon 2 star anise 4 cloves 1 vanilla pod 1 orang… Read More
0 comments:
Post a Comment