This Frozen Honey Yogurt is an incredibly refreshing sweet dessert. I’ve added some lemon curd ‘puddles’ and topped with ‘lemon snow’ (essentially a sharp lemon sorbet). It’s a celebration of lemon! Many people search for a cold or no bake lemon dessert and this certainly fits the bill. It’s great for dinner parties because it is all prepared before hand and it’s a rather sophisticated pud. It’s surprisingly easy to make although you will need to churn the honey yogurt and lemon sorbet.
There is no reason you can’t just make the lemon snow or if you prefer the frozen honey yogurt. Both are delicious on their own. I just think the tangy, sweet and sharp elements work together best of all.
How to make Frozen Honey Yogurt with Lemon curd ‘puddles’ topped with Lemon Snow
- For the Lemon snow (this will make too much but stores for ages – but otherwise making 1/4 would do)
- 120g caster sugar
- 200ml water
- 400g lemons (about 10)
- 200g lemon curd
- For the Frozen honey yogurt with lemon curd puddles
- 500g natural yogurt
- 3 tbsp rich dark honey
- 4 heaped tsp lemon curd
(You’ll need to prepare in plenty of time to allow the 2 parts to freeze properly)
For the lemon snow, first place the water and sugar into a saucepan. Bring slowly to a boil. Boil gently for 1 minute and take off the heat. Allow to cool to room temperature.
Squeeze the juice of the lemons. Sieve out any of the teenie escaping pips and measure the juice out.
Stir the lemon juice into 100g of the sugar syrup, cover and place in the fridge for at least 2 hours.
Place into your ice-cream maker for about 30 – 40 minutes until frozen. Scrape the bowl round, then add in the lemon curd and churn for another 5 – 10 minutes.
Tip into a tub and store in the freezer to stiffen up.
Next for the Frozen honey yogurt. Mix the cold yogurt with the honey and tip into the ice-cream maker.
Churn for 35 – 40 minutes.
Scrap around the edges and add the 4 lemon curd puddles (this amount of frozen yogurt makes 4 scoops).
Mix only a little with a spoon and tip into a tub for the freezer. Freeze overnight or for at least 4 hours.
When it’s time to serve scoop the frozen honey yogurt into dishes (try to get a lemon curd puddle into each scoop) and then use a fork to scrape across the top of your lemon snow and let some fall on top (how much snow fall is entirely up to you!).
just enjoy the refreshing, zingy and smooth bowl of sunshine.
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