Sunday, 22 June 2014
I can't believe how quickly June has been whizzing by, July is already encroaching and this is the first blog post of the month....oops! Well I will blame a lot of birthday celebrations getting in my way. I have been celebrating one of those birthdays where the age ends in a big fat zero and to be honest I have been milking it as much as possible. As well as many lovely bubble filled celebrations shared with lots of amazingly brilliant friends I also had a great little holiday in Paris with family. And it seems I brought a little bit of Parisian sunshine back to my little corner of Norther Ireland on my return so I have been distracted from blogging in the mean time by a lot of sitting on the patio time! But whilst the sun is still shining it seems appropriate to post (yet another) frozen pudding recipe.
As a warm up to my Paris trip I had a Parisian themed dinner party with friends and to finish off the meal I cooked up a big Tart Au Citron. Another of my friends made some delicious raspberry and strawberry tarts to add to the amazing spread so despite the general deliciousness of the puddings on offer there were a few leftovers. I hate anything going to waste and as I was about to dash off on my holidays I couldn't just leave the tarts in the fridge and continue to graze on them over the coming days so thought I had best bung them in the freezer for a later date. But then I decided to get a little more creative and turn my dessert into another form of dessert...and so was born the tart au citron frozen yoghurt. If you don't have a large quantity of left over tart to bung into this dessert the delicate lemon flavour of the yoghurt mix on its own is pretty delicious. Alternatively swap the lemon curd for maple syrup and stick in apple crumble, or add biscuit or cake crumbs instead....really the possibilities are endless for left over frozen yoghurt varieties.
And Kavey over at Kavey Eats is once again running her Bloggers Scream for Ice Cream this month with a fruity theme so this recipe fits in perfectly over there too.
700g thick Greek yoghurt
100g lemon curd
50g icing sugar
250g tart au citron (chopped into small chunks) - I made mine following Michel Roux's recipe in this lovely book
Beat the yoghurt, lemon curd and icing sugar together until fully combined.
Transfer to a freezer proof container and freeze for 2 hours. After 2 hours remove from the freezer and beat the mixture again to brake up any ice crystals forming in the mix. Repeat this, freezing the mixture again for another 2 hours before beating to create a smooth mixture. (alternatively you can just bung the mixture into an ice cream maker).
After 2 rounds of freezing and beating fold the chinks of the lemon tart into the mixture until evenly distributed. Stick the mixture back int the freezer over night and then tuck in and enjoy.