Dessert

Berries, yoghurt ice cream and macadamia crunch

Name: Berries, yoghurt ice cream and macadamia crunch
Yield: 6
Ingredients: 1/4 cup (35g) macadamias, chopped, roasted; 1 tbs cacao nibs (from health food shops); 1/2 tsp fennel seeds, toasted, crushed; 1/4 tsp cumin seeds, toasted, crushed; 1 tsp bee pollen (optional); 250g strawberries, larger ones halved; 125g each blueberries and raspberries; 1 thyme sprig; 100g caster sugar; 2 tbs runny honey; Finely grated zest of 1/2 lemon; 600g Greek yoghurt

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 05, 2018

This dessert is a refreshing, lighter option to follow any meal.

1/4 cup (35g) macadamias, chopped, roasted
1 tbs cacao nibs (from health food shops)
1/2 tsp fennel seeds, toasted, crushed
1/4 tsp cumin seeds, toasted, crushed
1 tsp bee pollen (optional)
250g strawberries, larger ones halved
125g each blueberries and raspberries

Yoghurt ice cream

1 thyme sprig
100g caster sugar
2 tbs runny honey
Finely grated zest of 1/2 lemon
600g Greek yoghurt

Method

1.

For the yoghurt ice cream, place thyme, sugar, honey, lemon zest and 1/3 cup (80ml) water in a small saucepan over medium heat and cook, stirring constantly until sugar dissolves. Bring to the boil and cook, without stirring, for 5 minutes to develop flavour. Strain through a fine sieve into a heatproof bowl and cool. Whisk yoghurt into cooled syrup, transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and, in a stand mixer fitted with the whisk attachment, whisk to combine. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm.
2.

Meanwhile, combine macadamias, cacao nibs, fennel, cumin, bee pollen, if using, and 1/4 tsp salt flakes in a bowl. Divide berries among serving bowls, top with a scoop of yoghurt ice cream and sprinkle with macadamia mixture.

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