Frozen yoghurt with sorrel granita and crystallized white chocolate

Total: 7 hr | Active: 1 hr
vegetarian, gluten-free

Recipe by:
Jan Schmidlin

Ingredients

for 4 person

Sorrel granita
¼  cucumber, cut into pieces
green apple, cut into pieces
50 g sorrel
3 tbsp sugar
1 dl water
1 pinch salt
Frozen yoghurt
2 dl full cream
lemon, the whole juice
300 g sugar
500 g plain yoghurt
Chocolate
75 g white chocolate, finely chopped
½ dl water
100 g sugar
To serve
250 g mixed berries
a little  sorrel

How it's done

Sorrel granita

Puree the cucumber until smooth along with all the other ingredients up to and including the salt, pour through a sieve into a shallow dish. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until grainy and frozen.

Frozen yoghurt

Mix the cream, lemon juice and sugar in a pan. Bring to the boil while stirring, remove the pan from the heat, leave the cream to cool. Stir in the yoghurt, freeze the mixture in the ice cream maker according to the instructions, transfer to the freezer.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Bring the water and sugar to the boil at 140°C, pour into the chocolate while stirring, briefly continue to stir. Leave the crystallized chocolate to cool.

To serve

Divide the berries between bowls, top with the crystallized chocolate. Add a scoop of frozen yoghurt, top with the sorrel granita and garnish with sorrel.

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