Elderflower-Yogurt Ice
Elderflower-Yogurt Ice - Something very special for lovers of icy desserts
Healthy, because
Even smarter
Nutritional values
The homemade, early summery looking ice cream contains pleasingly few calories. The apple juice brings potassium into play, yoghurt and cooking cream some calcium; both minerals support the muscle function.
It is quicker if you have already prepared elderberry syrup: Then simply mix 125 millilitres of it with yoghurt and cooking cream instead of the fresh flower liquid. The honey can then be spread without substitution. The ice cream also tastes delicious if a little fresh mint is used instead of lemon balm. You can also serve ice cream waffles with the cool dessert. The recipe works best in an ice cream machine. If you don't have one, you can put the finished ice cream mixture in a tin in the freezer and whip it again with a whisk every 30 minutes for the first four hours.
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 169 mg | (4 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 6 Elderflower (flower heads)
- 1 Lime
- 3 Tbsps Apple juice
- 2 Tbsps honey
- 11 ozs Yogurt (low-fat)
- ¾ cup Heavy cream (15% fat)
- 1 Tbsp powdered sugar (10 grams)
- 1 sheet white gelatin
- liquid Sweetener
- 2 sprigs Lemon balm
Kitchen utensils
Preparation steps
Shake the elderflower umbels to remove any impurities. Cut off the stems with kitchen shears.
Reserve some flowers for garnish and place the rest in a bowl. Squeeze out the lime juice and add to the flowers.
Add apple juice and honey and mix to combine. Weight flowers with a plate and 2 heavy cans. Let soak at room temperature overnight.
Line a fine sieve with kitchen towels and place over another bowl. Place the flowers and liquid in the sieve and squeeze the flowers to extract as much liquid as possible.
Add the yogurt and cream to the strained liquid, then add the powdered sugar and whisk until smooth.
Soak the gelatin in a bowl of cold water until softened, about 5 minutes. Transfer to a small pot and cook over low heat, stirring until dissolved. Remove from heat and whisk in 2 tablespoons of yogurt mixture.
Stir gelatin mixture into the remaining yogurt mixture and add sweetener to taste. Pour into an ice cream machine and freeze until set, 20-40 minutes (depending on model).
Meanwhile, rinse lemon balm, shake dry and pluck leaves. Scoop the ice into balls, garnish with lemon balm and fresh elderflowers and serve.
