22 June 2013

Strawberry Daiquari FroYo [No Churn]


Is the term 'FroYo' out? If so, I'm totally bringing it back, such is the refreshing feeling given off by this recipe.

Here in Newcastle there is a distinct lack of FroYo (Frozen Yoghurt) availability. One shop did pop up for a while in the main shopping centre, but to be honest the owners probably didn't think it through because they opened it in mid February. I, along with presumably many others, saw this shop and though to myself "Hey, I'll totally buy something from there when summer comes around!"

Unsurprisingly, though, the shop was no-longer there when summer eventually rolled around, and Newcastle remains FroYo-less.


I made this several weeks ago, and was looking for something that wouldn't require an ice cream maker since I hadn't yet 'borrowed' my parent's one from Devon. A bit of googling led to Mary Berry's No Churn Ice Cream on BBC Food's website. She gives a whole list of ways to flavour your ice cream, but I wanted to try my own idea out. And I wanted FroYo.

I had some strawberries in the freezer, and, knowing that they don't thaw out very well, decided to make them into a strawberry coulis of my own design. I added this to Mary Berry's recipe (exchanging cream for natural yoghurt) along with a nice dose of rum to try and replicate a Strawberry Daiquiri cocktail, though my sources tell me that it also requires lime. Feel free to add some lime zest to your strawberry coulis and/or your FroYo mixture.


Makes 2 Litres
Ingredients
For the strawberry coulis

  • 400g Strawberries
  • 150g Caster Sugar
For the FroYo
  • 4 Eggs
  • 100g Caster Sugar
  • 300mL Natural Yoghurt
  • 60mL Rum
Recipe
  • Wash and hull the strawberries, then put in a heavy-bottomed saucepan with the caster sugar designated for the coulis.
  • Cover with cold water, then put on a low heat and leave to simmer until the mixture has reduced down and only a layer of sticky looking liquid remains.
  • Use an immersion blender to blend the ingredients together, then strain.
  • If you want, you can keep the coulis for a considerable time by pouring it into a jar that has been sterilised. To sterilise a jar and its lid, wash it in hot soapy water, then let it dry in an oven that has been preheated to 100C.
  • If you're not storing the coulis, leave it to cool while you prepare the FroYo mixture.
  • Separate the eggs, and whisk the egg whites with the sugar to form stiff peaks.
  • Fold in the egg yolks, natural yoghurt, caster sugar and rum until well combined.
  • Add the coulis. If you want a rippled effect, only fold it in halfway, so that the pink and white streaks are still quite obvious.
  • Pour the mixture into a container and leave to freeze (approx 4 hours).


I realise that, through my enthusiasm for FroYo, I've made it sound like I'm the new face of some company that goes by the same name. Really though, I do just love the stuff.

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