Frozen yoghurt terrine time
A perfect summer recipe, you’ll have some requests for seconds for this frozen yoghurt terrine!
PLUM + GINGER + HAZELNUT FROZEN YOGHURT TERRINE
For the yoghurt:
• 1kg / 2.2lb full-fat natural yoghurt
• 1/2 cup coconut cream
• 1/4 cup caster sugar
• 1 tsp vanilla bean paste
For the plum layer:
• 300g / 10.6oz blood plums
• 1/3 cup water
• 1 tsp honey
• 1 tbsp pure cream
• 100g / 3.5oz ginger biscuits, finely crushed
• 1/2 cup whole hazelnuts
1. Mix yoghurt, coconut cream, sugar and vanilla in a shallow, freezer-safe container (with lid) and pop in the freezer for 3 hours.
2. Meanwhile, line a medium-sized loaf tin with plastic wrap. Leave some hanging over each side.
3. Halve the plums and remove their stones. Put them in a saucepan with water and honey. Simmer over a medium heat for 15 minutes or until soft. Allow to cool slightly.
4. Puree the plums in a food processor until the mixture is smooth. Add the cream. Blend again. Put the mixture in the fridge.
5. After 3 hours, take the yoghurt out of the freezer. Put it in the food processor and blend until the mixture is smooth. Return yoghurt to the original container. Pop it back in the freezer.
6. After another 2 hours, repeat step 5. Blending the yoghurt a few times helps to reduce the size of the ice crystals, which makes the frozen yoghurt smoother. Now it’s time to assemble.
7. Pour half the yoghurt into the base of the lined loaf tin. Return remaining yoghurt to the freezer.
8. Sprinkle hazelnuts on top of the yoghurt, followed by the crushed biscuits. Gently spoon the plum mixture on top of the biscuits. Finally, carefully spoon the remaining yoghurt on top.
9. Cover with plastic wrap, pressing down so the wrap touches the surface of the yoghurt.
10. Freeze overnight. Sit terrine on the bench for 10 minutes before turning out to serve.