Sour Cherry and Oatmeal Praline in a frozen yogurt
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Enjoy the crunchiness of the oatmeal praline and tartness of the sour cherries in this frozen treat of a yogurt!
There's no need for guilt this season, enjoy!
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Oatmeal Praline
by David Lebovitz
makes 1 Cup (175g)
3/4 C (75g) rolled oats
1/2 C (100g) sugar
pinch of sea salt
Preheat the oven to 350F/175C.
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from the oven.
Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. Once it liquefies and darkens at the edges, use a heatproof spatula to stir it gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Tilt the pan and stir gently until all sugar is melted and the caramel starts to smoke. Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet. Return the foil to the baking sheet.
Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle the salt and let cool completely. Once firm, break the pralined oats into small pieces by pusing them in a food processor or smacking them in a bag with a mallet or rolling pin.
Sour Cherry Frozen Yogurt
by Adam Roberts through David Lebovitz’s The Perfect Scoop
makes 1 quart
1 pound (450g) fresh or frozen sour cherries, unpitted
3/4 C (150g) sugar
240g plain whole-milk yogurt
2 drops almond extract (optional)
Stem and pit the cherries. Put them in a medium, nonreactive saucepan with sugar. Cover, bring to a boil, then lower the heat and simmer for 5 minutes, stirring frequently to encourage the juices to flow, until the cherries are tender and cooked through. Remove from the heat, and let cool to room temp.
Puree the cooked sour cherries and any liquid in a blender with the yogurt and almond extract until smooth.
Chill for 2 hours, then freeze in your ice cream maker according to the manufacturer’s instructions.