Plum Good frozen yoghurt sandwich and Lavender-Walnut biscuit recipe
This recipe has two parts to it and a bit of preparation, but it's well worth it in the end and absolutely mouth-watering
To make the frozen yoghurt:
- Put the plums, sugar, syrup, salt, and 120 ml of water in a heavy, nonreactive medium saucepan.
- Bring the mixture to a lazy boil over medium heat, stirring to dissolve the sugar. Cook, stirring occasionally, until the fruit is very soft and falling apart, about 10 mins.
- Strain through a medium- or fine-mesh strainer into a bowl, pressing on the solids until pits and skins remain; discard solids
- Return the purée to the saucepan.
- Stir the tapioca with 1 tablespoon of water to make a smooth paste, then add the paste to the saucepan.
- Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce (about two minutes); do not boil. Remove from the heat.
- Whisk the yoghurt and lemon juice in a medium metal bowl until smooth.
- Whisk in about 120ml of the thickened plum mixture until smooth, then whisk in the remaining plum mixture.
- Set the bowl over a larger bowl of ice and water. Stir occasionally until the mixture is cool.
- Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
- While the ice cream spins, line a 23cm square baking tin with waxed paper and place it in the freezer. When the ice cream is ready, spread it evenly into the prepared pan, cover with plastic wrap, pressing it directly against the surface, and freeze until firm, at least six hours or overnight.
For the lavender-Walnut Shortbread:
- Preheat the oven to 350°F (175oC) with a rack in the center of the oven. Line a baking sheet with a silicone baking mat or parchment paper. Process the sugar and lavender blossoms in a food processor until the sugar has the texture of powdered sugar. (Take care as you open the processor to avoid inhaling a cloud of scented sugar.)
- Add the butter and salt and process until smooth and creamy, about 1 minute, scraping down the bowl as needed. Add the walnuts and pulse several times until the nuts are medium fine. Add the flour and process until the mixture balls up around the blade.
- Divide the dough into 20 equal pieces, rolling each piece into a ball between your palms. Put the turbinado sugar in a medium bowl and drop in a few of the balls, tossing to coat them in the sugar. Evenly space the dough balls on the baking sheet. Continue until all of the balls have been coated. Use a flat-bottomed drinking glass to flatten the balls into 21⁄2-inch (6-cm) rounds. (Moisten the glass bottom or spray it with non- stick pan spray if the dough sticks.)
- Bake until the cookies begin to color around the edges, about 13 minutes, rotating the pan front to back halfway through baking. Transfer the cookies on their liner to a wire rack to cool completely.
To make the frozen yoghurt
- 680g ripe red plums, cut into large chunks, unpitted
- 134g granulated sugar
- 2 tbsp sugar syrup or mild honey
- 1/4 tsp salt
- 2 tbsp tapioca starch
- 227g plain Greek yoghurt at room temperature
- 1 tsp fresh lemon juice
- 1⁄2 cup (100 g) granulated sugar
- 1⁄2 cup (100 g) granulated sugar
- 1⁄2 cup (1 stick / 113 g) unsalted butter, softened
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup (55 g) toasted walnuts
- 1 cup (132 g) all-purpose flour
- 1 to 2 tablespoons turbinado or other coarse sugar
Inspired recipes for the ultimate frozen treat by Jennie Schacht
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