Cherries Poached in Mirto with Sheep’s Milk Yoghurt Ice Cream

Name: Cherries Poached in Mirto with Sheep’s Milk Yoghurt Ice Cream (Ciliegie in Camicia al Mirto con Gelato allo Yogurt di Latte di Pecora)
Yield: Serves 4
Cuisine: Italian
Ingredients: 50 g liquid glucose; 250 g sheep’s milk yoghurt; 45 g dried milk powder; 1 cup (250 ml) pouring cream; 75 g castor sugar; 30 g invert sugar; 70 ml full-cream milk; ¼ cup (60 ml) red mirto; 1 cup (220 g) castor sugar; 500 g cherries; 1 bay leaf; 1 cinnamon stick

Ciliegie in Camicia al Mirto con Gelato allo Yogurt di Latte di Pecora

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Fruit is often poached in mirto, Sardinia’s national liqueur. This dish is perfect in summer when cherries are in season and gelato is always welcome. You’ll need an ice cream machine to make this, as the result should be silky smooth. Sponge Finger Biscuits make a great accompaniment.

Ingredients

500 g cherries
1 cup (220 g) castor sugar

Method

To make the ice cream, combine cream, milk, castor sugar, invert sugar and glucose in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, then immediately remove from the heat and scatter in milk powder, whisking constantly until dissolved. Pass through a fine sieve into a bowl and set aside, stirring occasionally to help it cool more quickly. When cool, whisk in yogh