Cherry Yogurt ice cream
Happiness is a small thing we nibble, while sitting in the sun … (Jean Giraudoux)
Yogurt ice cream
- 55g Sugar
- 45g Mineral water
- 2 Egg yolks
- 300g Liquid cream
- 70g Natural yoghurt
- 60g Egg whites
- 60g Sugar
- 60g Icing sugar
Start with the yogurt ice cream. Boil water and sugar up to 121°C and beat simultaneously the egg yolks. Once the syrup has attained the temperature, pour it on the yolks and continue to mix vigorously for 5 minutes extra.
Then beat the cream. After, add gently the yogurt and the sabayon with a spatula. Pour the mixture into the molds and freeze for several hours.
Continue with the French meringue: Whip the egg whites and fold successively the sugar. At the end add icing sugar and spread the meringue on a baking sheet fitted with backing paper and put it in the oven at 80°C for at least 2 hours (You can also buy the meringues if you prefer).
Finally, take some fresh cherries and saute them with some butter and some sugar.
Get out of the freezer the ice cream domes. Crumble the meringue and roll small domes in the crumbs. Add some cherry compote in the middle of the dome and decorate with fresh cherries cut in half.
Serve immediately and enjoy this beautiful and hot weather!!!