Dessert

Excess Christmas shortbread? Make this cherry fro-yo now

Name: Cherry shortbread fro-yo
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: 2kg thick sweetened yoghurt; 1 tbs vanilla extract; 1 cup (120g) pure icing sugar, sifted; 1 cup (220g) caster sugar; 1/4 cup (80g) cherry or raspberry jam; 1 cup (250ml) pomegranate juice; 1 cinnamon quill; 2 star anise; 1 vanilla bean, split, seeds scraped; 200g frozen cherries; 200g shortbread biscuits, crumbled

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 05, 2017

It's always a good idea to have a tub of this tasty frozen yoghurt on standby, either for unexpected guests or just to have all to yourself.

2kg thick sweetened yoghurt
1 tbs vanilla extract
1 cup (120g) pure icing sugar, sifted
1 cup (220g) caster sugar
1/4 cup (80g) cherry or raspberry jam
1 cup (250ml) pomegranate juice
1 cinnamon quill
2 star anise
1 vanilla bean, split, seeds scraped
200g frozen cherries
200g shortbread biscuits, crumbled

Method

1.

Combine yoghurt, vanilla extract and icing sugar in a bowl. Transfer to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm.
2.

Meanwhile, place a rectangular 1.25L (5-cup capacity) container in the freezer. Place caster sugar, jam, pomegranate juice, spices, vanilla seeds and cherries in a saucepan over medium heat. Cook, stirring, for 3-4 minutes until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 45 minutes or until reduced by two-thirds. Chill.
3.

To assemble, remove the frozen yoghurt and the chilled container from freezer. Swirl half the yoghurt and 1/3 cup (80ml) syrup in base of container. Repeat, then pour over remaining syrup. Freeze for 4 hours or until set. Top with shortbread, and scoop to serve.