Lemon frozen yogurt with redcurrant layer

5 servings

60 minutes

Lemon frozen yogurt with a layer of red currant is a refined dessert that combines the tenderness of creamy ice cream and the refreshing tartness of currants. This recipe is rooted in European traditions of making cooling treats, where citrus notes are used to create a bright flavor contrast. The yogurt base gives the dessert lightness, while vanilla and saffron add subtle aromatic nuances. The layer of red currant not only decorates the dish but also enhances its freshness, making it an ideal finish to a meal in summer heat. This ice cream can be served in elegant glasses or used as a base for more complex desserts. It pairs wonderfully with caramel sauces and almond crunch toppings, creating a true gastronomic masterpiece.

Energy value per serving

• Calories: 294.7
• Proteins: 5.9g
• Fats: 16.5g
• Carbohydrates: 30.1g

Ingredients

• Milk 3.2%: 200 ml
• Cream 30%: 200 ml
• Sugar: 90 g
• Greek yogurt: 300 g
• Cornstarch: 3 tsp
• Lemon: 2 pc
• Vanilla pod: 1 pc
• Ground saffron: 0.5 tsp
• Redcurrant jelly: 7 tsp

Cooking steps

1. For lemon syrup, mix 70 ml of freshly squeezed lemon juice and 3 tablespoons of sugar in a small saucepan, place on heat, cook until the sugar dissolves, remove from heat and cool.

   Required ingredients:

   • Lemon: 2 pieces
   • Sugar: 90 g

2. Dissolve starch in 50 ml of milk, leave it.

   Required ingredients:

   • Cornstarch: 3 teaspoons
   • Milk 3.2%: 200 ml

3. For the ice cream, in another saucepan, mix the remaining milk, cream, 88 grams of sugar, seeds from a vanilla pod, ground saffron (purely optional, for color), and the zest of one lemon, and bring to a boil over medium heat. Strain the mixture and return it to the saucepan, add the cornstarch milk, and cook while stirring constantly until thickened to a pudding-like consistency. Remove from heat, add yogurt and lemon syrup, mix until smooth, cool to room temperature, and then refrigerate overnight.

   Required ingredients:

   • Milk 3.2%: 200 ml
   • Cream 30%: 200 ml
   • Sugar: 90 g
   • Vanilla pod: 1 piece
   • Ground saffron: 0.5 teaspoon
   • Lemon: 2 pieces
   • Cornstarch: 3 teaspoons
   • Greek yogurt: 300 g
   • Sugar: 90 g

4. Freeze in the freezer according to the instructions. Layer ice cream and red currant jelly in a container.

   Required ingredients:

   • Redcurrant jelly: 7 teaspoons

5. If there is no freezer, immediately pour the ice cream into a container, place it in the freezer, and stir the contents every 20-30 minutes until it sets. Drizzle with red currant jelly just before serving.

   Required ingredients:

   • Redcurrant jelly: 7 teaspoons