Recipes

Frozen yoghurt with blackcurrants & oat crunch

Creamy-tart taste sensation with crunchy oats

Ingredients for 4 servings

Frozen yoghurt:
500 g	yoghurt 3.6%
1	lemon, juiced
120 ml	blackcurrant syrup
200 ml	whipping cream
150 ml	whipping cream, lightly beaten
Oat crunch:
30 g	rolled oats
80 g	hazelnuts, roughly chopped
20 g	brown sugar
20 ml	maple syrup
20 ml	olive oil
15 g	cocoa powder
90 g	icing sugar

Preparation

Frozen yoghurt: Combine the yoghurt, YO blackcurrant syrup and lemon juice. Gradually fold in the whipping cream. Add to a pre-chilled bowl and keep in the freezer for 4 hours. Stir with a fork occasionally during the first hour to make sure no ice crystals form.

Crunch: Combine all ingredients for the oat crunch in a bowl and bake them in the centre of a preheated oven at 150 °C (top/bottom heat) for approx. 20 minutes.

Remove the frozen yoghurt from the freezer, stir until smooth and pour into glasses, alternating with the oat crunch. Finish by drizzling over some YO blackcurrant fruit syrup.