A delicious and simple frozen yoghurt with chunks of sweet meringue, a sprinkling of crumble and drops of lemon curd
- To make the frozen yoghurt, whisk the yoghurt and sugar together until the sugar has completely dissolved. Beat the cream in a separate bowl to thicken it, then whisk in the yoghurt mixture. Pour the mixture into an ice-cream maker and churn for about 25 minutes, or put in the freezer and whisk every hour.
- For the meringue, whisk the egg whites with half the sugar to form peaks. Add the remaining sugar and mix gently. Line
a tray with baking paper. Place small mounds of meringue mixture on the tray and bake for 20 minutes at 120°C, then 1 hour at 100°C. Cool and break into pieces.
- For the crumble, work the butter and sugar together with your fingers. Add the flour and ground almonds, then work to make a crumble. Refrigerate for 10 minutes. Spread on a baking tray and bake at 200°C for 15 minutes. Cool.
- Put a piping bag with star nozzle in the freezer for a few minutes.
- To assemble, take the frozen yoghurt out of the freezer 10 minutes ahead of time. Fill the piping bag with the yoghurt. Pipe out, and sprinkle with meringue and broken crumble. Pipe small balls of curd using a second bag with a plain nozzle.
For the natural frozen yoghurt:
- 500g stirred yoghurt
- 75g sugar
- 200ml single cream
For the meringue:
For the crumble:
This and more great recipes are featured in Frozen Yoghurt by Constance and Mathilde Lorenzi (£14.99, Murdoch Books).
- 40g unsalted butter at room temperature
- 2 tbsp caster sugar
- 35g wholemeal flour
- 35g ground almonds
- Lemon curd