| Yield: 4-5
servings
Ingredients:
For Yogurt Sorbet
- 1 pound low fat plain yogurt
- 1 cup whole milk
- 7 ounces sugar
- Fresh mint leaves for garnish
For Orange Aspic
- 1 cup water
- ½ cup lemon juice
- 1 ½ pieces gelatin sheets
- 2 oranges, peeled, seeded, skinned and cut into cubes
Method:
Prepare the Yogurt Sorbet:
Line a fine strainer with paper towels or cheesecloth. Place lined
strainer over a bowl. Pour yogurt into the strainer. Refrigerate
and allow liquid to drain from the yogurt into the bowl. Yogurt
should be allowed to drain overnight.
In a small saucepan, heat the milk and sugar just until the sugar
has completely dissolved. Remove the mixture from the heat and chill
pot in an ice bath (ice and cold water). When the mixture is cool,
fold in the drained yogurt. Freeze (churn) mixture in an ice cream
machine, according to the manufacturer’s directions.
If you do not have an ice cream machine, pour the mixture into
a large metal bowl. Place the bowl in the freezer. Whip the mixture
once every hour to incorporate air and fluff the mixture. Repeat
for the next 4 to 5 hours or until the mixture has frozen and achieved
a sorbet-like consistency.
Prepare the Orange Aspic:
In a small saucepan, heat the water and sugar just until the sugar
has completely dissolved. Add the cut orange pieces and lemon juice.
Simmer mixture for 3 minutes.
Turn off the heat and add the gelatin sheets. Stir mixture slowly
until the gelatin has completed dissolved. Chill the pot in an ice
bath. Pour mixture into a shallow covered container. The container
should be no more than 2 inches thick. Refrigerate until firm, about
4 hours.
To serve:
Use a martini glass or some other shaped bowl. Into the bottom of
the glass, spoon 1 Tablespoon of the aspic, which does not contain
orange segments. Top aspic with 1 ½ scoops of yogurt sorbet.
Finish with 2 Tablespoons of orange aspic. Garnish with a mint leaf.
Wine Pairing:
Limonecello Di Capri
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