“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.”
Heywood Broun
Cherry Fro Yo … you could fall in love with the colour alone. My heart skipped a beat when I started whirring the thermomix. I couldn’t believe my eyes. Deep, red, bursting with flavour. It was love at first sight! At first bite too!!
Tis the season for frozen desserts. Mangoes have been around for a bit but they aren’t at their juiciest tastiest best yet. Next came plums, and hot on their heels cherries. Cherries are what win my heart over year after year.
I think they are the best fruit of all; immense possibilities. I’ve had a good run this season already. Other than popping loads into my mouth, I’ve done a crisp and loads of balsamic cherries. They’re a great way to top a dessert, a cheesecake or even a sundae. I topped a dark chocolate mousse with some. Heaven!!
I had about 1/3rd box leftover the other day. A fro yo was dancing in my head after I spoke to the sweet Cookaroo. She was having a field day down south making chikoo ice cream and mango sorbet to beat the heat. I had to make something frozen soon!
There was yogurt hanging in the fridge for a potato salad. That was enough to get me on the frozen yogurt trip. I’ve made a Fresh Cherry Fro Yo 2 years ago, a recipe that cooked the cherries down etc. I decided to go the raw way this time. Something newer, something fresher!
How much can you go wrong with fresh luscious juicy cherries, yogurt and sugar? Throw some kirsch in and you’ll be licking the bowl clean. Just what happened to me. This recipe is headed off to a monthly challenge called ‘Our Growing Edge‘ hosted at Bunny Eats Design, a beautiful blog penned by Genie.
Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort.
This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.
Genie is a graphic designer obsessed with food and bunnies and lives in New Zealand. Her initiative above aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to. This is one food experience I just had to share!
‘Heartachingly’, 300g of cherries made just a small quantity of frozen yogurt. It’s ironical that when you make a small teeny amount of anything, it comes out amazingly good! This must have been the best fro yo I’ve made. Best on all counts – colour, taste, depth of flavour, burst of fruit. YUM!!
I can see loads of this beautiful fro yo through summer. Maybe a cherry buttermilk sorbet too. Also loads of red splashes all over the kitchen, tiles and all, while pitting these juicy berries. Beware of the red drips, murderous red! Years of pitting have ensured I wear an apron. The black apron tells no tales! The tiles can be scrubbed clean!
You can make fro yo pops too. I’ve done a plum version of fro yo in an ‘eggless desserts’ feature I did for BBC Good Food this month. It’s the Plum Fro Yo {picture above} and is quite as delectable as the cherry fro yo. The collage below has the different desserts I created and shot for them. The magazine is on the shelves now. A digital version is available here.
[print_this]Recipe: Fresh Cherry Frozen Yogurt
Summary:Refreshing and addictive, this is a great summer dessert or ‘coolant’! Low on calories and high on taste, this cherry frozen yogurt will leave you asking for more … and more! Prep Time: 15 minutes Total Time: 40 minutesIngredients:
300g hung yogurt {drained overnight}
300gms fresh cherries {pitted}
25g brown sugar
100g vanilla sugar {or more as required}
15ml kirsch
Method:
Thermomix
Pit the cherries and toss in brown sugar. Freeze until hard, about 2 hours.
Freeze the yogurt as well, chopping up after about an hour.
Place all ingredients in bowl of TM, and process at Speed 7 going up to speed 10 for a minute.
Open scrape down sides, and repeat until you get a smooth blend.
Taste and adjust sweetness if required.
Serve immediately else place in a freezer safe bowl and freeze.
Ice Cream Maker
Pit the cherries and toss in brown sugar. Freeze until firm and chilled, about an hour or two.
Place all ingredients in bowl of processor and blend until smooth.
Transfer to ice cream maker and set according to manufacturer instructions.
