Yogurt Sherbet
Ingredients
- Ingredients
- 2 large lemons
- 150 grams Strawberries
- 50 grams Kiwi
- 40 grams powdered sugar
- 300 grams Yogurt
- 2 egg yolks
- 100 grams sugar
- ⅛ l Whipped cream
- mint (for garnish)
Preparation steps
Rinse strawberries, purée and strain through a sieve. Press the kiwifruit purée also through a sieve. Mix powdered sugar with yogurt and divide into thirds. Into one portion of the yogurt, mix 2/3 of the strawberry purée. Into the second portion of the yogurt, mix 1/3 of the strawberry purée and kiwi purée. Leave one portion of yogurt without added fruit.
Beat egg yolks and sugar in a bowl over hot water until creamy. Allow mixture to cool and then stir an equal part into each yogurt mixture. Whip cream until stiff and carefully fold a portion into each yogurt mixture.
Cut lemons in half and remove interior with a knife. Fill lemon halves with yogurt mixtures. Place lemon halves in a form (such as a muffin tin) and freeze for at least two hours. Garnish with mint leaves before serving.
