Rasberry Cardamom Frozen Yoghurt
Tart raspberries blended with creamy Greek yoghurt, a whisper of rosewater, and the gentle warmth of cardamom, this frozen yoghurt from the latest book by Cantabrian Kate William, Floral Abundance, is a beautiful finish to a summer meal or a refreshing afternoon treat.
INGREDIENTS – SERVES 8
2 cups frozen raspberries
2 cups full-fat Greek yoghurt
1 Tbsp maple syrup (or to taste)
1/3 tsp ground cardamom
1/2 tsp rosewater (optional; adjust to taste for a light floral note)
Ice-cream cones, crushed pistachios, rose petals or fresh raspberries to serve (optional)
METHOD
- Blend: Place the raspberries, Greek yoghurt, maple syrup, cardamom and rosewater (if using) into a food processor or high-speed blender. Blend until smooth and creamy. Taste and adjust sweetness and rosewater if desired.
- Freeze: Transfer the mixture into a freezer-proof container (a loaf tin or shallow 1-litre container works well). Smooth the top and cover with a sheet of baking paper, pressing lightly to sit flush against the surface – this helps prevent ice crystals from forming.
- Chill: Freeze for 6 to 8 hours, or until firm.
- Serve: For best texture, allow to soften slightly at room temperature for 5 to 10 minutes before serving. Scoop into bowls or cones, and if you’re feeling indulgent, top with crushed pistachios, rose petals, or a scattering of fresh raspberries.
Recipe extracted from Floral Abundance (Bateman Books) by Kate William.
