I like to serve this yoghurt a little on the soft side rather than frozen solid. Remove it from the freezer to soften before serving and the berry flavour will really shine through.
INGREDIENTS
400 grams mixed berries, use fresh or frozen, thawed with their juice
2/3 cup condensed milk
2 cups thick yoghurt, plain, sweetened or fruit
finely grated zest 1 large lime
METHOD
Put the berries in a food processor and blend until smooth. Press through a sieve set over a bowl and discard the seeds. Add the condensed milk and mix until well combined. Add the yoghurt and lime zest and fold together. Tip into a metal dish, cover and freeze until half the mixture has frozen. Scrape into a food processor and blend until smooth. Tip back into the dish and freeze for at least 8 hours.
To serve: Scoop into bowls or glasses and serve with extra fresh berries if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.