More Gelati
Elizabeth pointed out that I did all the cooking for the other two gelati as well, so here they are.
I apologize for the weight measures!
Tart Yogurt Sorbet
350 g Greek yogurt
75 g white sugar
50 ml milk
2 tbsp honey
Mix all ingredients. Chill for a while and freeze. If you use brown sugar, you get a pretty old-ivory color but the flavor is less pure. I never have honey so we substitute simple syrup.
Strawberry Granita
1 dry pint strawberries, hulled and roughly chopped
1 cup water
3/4 cup sugar
2 tbsp lemon or lime juice
Puree all the ingredients together until very smooth. Leave the seeds in, we're not the French Laundry here. To make granita, freeze it in a wide shallow pan like a sheet cake pan, scraping up the crystals with a fork every half hour or so until they are dry and fluffy. This takes a few hours.
You can also just freeze it in your ice cream maker to make a fairly acceptable sorbet.
To serve, make a fluffy bed of strawberry crystals and nestle a scoop of yogurt sorbet on top.
I apologize for the weight measures!
Tart Yogurt Sorbet
350 g Greek yogurt
75 g white sugar
50 ml milk
2 tbsp honey
Mix all ingredients. Chill for a while and freeze. If you use brown sugar, you get a pretty old-ivory color but the flavor is less pure. I never have honey so we substitute simple syrup.
Strawberry Granita
1 dry pint strawberries, hulled and roughly chopped
1 cup water
3/4 cup sugar
2 tbsp lemon or lime juice
Puree all the ingredients together until very smooth. Leave the seeds in, we're not the French Laundry here. To make granita, freeze it in a wide shallow pan like a sheet cake pan, scraping up the crystals with a fork every half hour or so until they are dry and fluffy. This takes a few hours.
You can also just freeze it in your ice cream maker to make a fairly acceptable sorbet.
To serve, make a fluffy bed of strawberry crystals and nestle a scoop of yogurt sorbet on top.