Goat’s Milk Yoghurt Raspberry Ice

Name: Goat’s Milk Yoghurt Raspberry Ice (Glace de yogourt de chèvre et framboise)
Cuisine: Swiss
Ingredients: 200 g (7 oz) raspberries; 300 g (10 oz) goat’s milk yoghurt; 2 egg yolks; 25 g (1 oz) caster sugar; 45 ml (3 tbsp) water

Glace de yogourt de chèvre et framboise

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Similar goat’s milk yoghurt ices could be made with redcurrants and red bilberries - and they all could, naturally, be made with ordinary low-fat natural yoghurt.

Ingredients

200 g (7 oz) raspberries
20 g (¾

Europe
France
Switzerland
Dessert
Vegetarian
Gluten-free

Method

Push the raspberries through a sieve and mix with the caster sugar and yoghurt.
Beat the egg yolks until creamy.
Boil the sugar and water together until the bubbles settle and flatten (118°C/245°F).
Using an electric whisk turned on full, gradually pour the hot syrup into the egg yolks and keep beating until the mixture is cold and thick.