Frozen yogurt with lemon and passion fruit curd

Frozen yogurt with lemon and passion fruit curd
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour, oven time 20 min, plus freezing

This tropical frozen yogurt recipe comes served with crispy shards of buttery biscuits – a perfect summertime dessert.

This recipe makes more lemon curd than you need – find out what to do with the leftovers here.

Nutrition: per serving

Calories
573kcals
Fat
37g (20.4g saturated)
Protein
10g
Carbohydrates
51.6g (39.6g sugars)
Fibre
0.9g
Salt
0.7g
Calories
573kcals
Fat
37g (20.4g saturated)
Protein
10g
Carbohydrates
51.6g (39.6g sugars)
Fibre
0.9g
Salt
0.7g

Ingredients

For the frozen yogurt

  • 500g full-fat Greek yogurt
  • 50ml clear honey
  • 100g crème fraîche
  • Zest and juice 1 lemon

For the curd (you’ll have leftovers)

  • Zest and juice 3 lemons
  • 200g caster sugar
  • 120g unsalted butter
  • 3 medium free-range eggs, plus 1 yolk
  • 6 ripe passion fruit (see know-how)

For the biscuit shards

  • 100g unsalted butter
  • 100g demerara sugar
  • 100g self-raising flour
  • ¼ tsp salt
  • 80ml buttermilk
  • 50g flaked almonds

To serve

  • Fresh raspberries

Method

  1. For the frozen yogurt, beat all the ingredients in a medium bowl until smooth. Churn in an ice cream machine if you have one, following the machine instructions, then put in a container. (Alternatively, put into a freezer container, cover and freeze. After 1-2 hours, scoop into a food processor and blend until smooth, then return to the freezer. Repeat.) Freeze until needed.
  2. For the biscuits, heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with baking paper. Put all the ingredients except the almonds in a food processor and whizz. Spread the mixture thickly on the lined baking sheet, sprinkle over the almonds and bake for 20-25 minutes until cooked and golden. Leave to cool, then break into small pieces.
  3. For the curd, mix the lemon juice, zest, sugar and butter in a large heavy-based saucepan. Bring to a simmer over a low heat and allow the ingredients to melt. Remove from the heat and beat in the eggs, yolk and the passion fruit flesh and seeds with a balloon whisk until smooth.
  4. Return the curd to the heat and whisk constantly until the curd thickens and begins to bubble (see tips). Pour into a bowl or jar and allow it to cool. It will thicken more as it cools.
  5. To serve, spoon the frozen yogurt into bowls, top with shards of biscuit and a dollop of the curd, then top with a fresh raspberry or two.

delicious. tips

  1. To save time you could buy natural frozen yogurt, let it melt a little, then add the honey, lemon and crème fraîche, and put it back in the freezer to firm up.

    If your curd becomes lumpy as it cooks, strain it through a sieve.

  2. The frozen yogurt will keep for 1 month in a sealed container in the freezer.

    The curd will keep sealed in a jar in the fridge for 1 month. The biscuit is best served on the day but keeps for up to 3 days in a sealed container.

  3. Passion fruit are ripe when their skins are a bit wrinkly, rather than smooth.

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