Frozen sheep’s milk yoghurt with mint syrup and blood oranges

AT A GLANCE

  • Serves 10 people

Sheep's milk or even buffalo yoghurt gives a unique flavour here, but you can use regular yoghurt instead.

  • 4 blood oranges, thinly sliced
  • 1 cup (loosely packed) mint leaves, to serve
  •  
  • Frozen sheep’s milk yoghurt
  • 1 kg sheep’s milk yoghurt
  • 250 ml milk
  • 300 gm caster sugar
  • 100 gm liquid glucose
  •  
  • Mint syrup
  • 80 gm white sugar
  • ½ cup (firmly packed) mint, coarsely torn
01   For frozen sheep’s milk yoghurt, place yoghurt in a bowl, whisk in milk and refrigerate until required. Combine sugar, glucose and 200ml water in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Cool slightly (5-10 minutes), whisk through yoghurt mixture and refrigerate until chilled (20-40 minutes). Freeze in an ice-cream machine and keep frozen until required. Makes about 1.75 litres. (Soften slightly at room temperature before serving.)
02   Meanwhile, for mint syrup, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stirring to dissolve sugar (1-2 minutes). Add mint, set aside to cool, then strain.
03   Divide orange among serving glasses, drizzle with mint syrup, scatter with mint leaves and serve with scoops of frozen sheep’s milk yoghurt.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

GRAPY-FRESH MOSCATO. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

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