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Layered yoghurt and raspberry sorbet cake

  • 12:30 Prep
  • 0:10 Cook
  • 12 Servings

Ingredients

  • 720g ctn vanilla yoghurt
  • 1 teaspoon ground cinnamon
  • Fresh raspberries, to serve
  • Mint leaves, to serve

Raspberry sorbet

  • 1/3 cup (70g) caster sugar
  • 500g frozen raspberries

Method

  • 1
    Combine the yoghurt and cinnamon in a large bowl. Pour into a shallow metal container. Place in freezer for 6 hours or until frozen.
  • 2
    Line a 10cm x 20cm loaf pan with plastic wrap, allowing sides to overhang. Quickly use a metal spoon to break up yoghurt. Process in a food processor until smooth. Spoon half the yoghurt into the lined pan and smooth. Cover with foil. Place in freezer. Place remaining yoghurt in a plastic container and place in freezer.
  • 3
    Meanwhile, to make the raspberry sorbet, combine sugar and 1 cup (250ml) water in a saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Remove from heat. Add the raspberries and stir to combine. Set aside to cool.
  • 4
    Place the raspberry mixture in a food processor and process until smooth. Strain through a fine sieve into a metal container, using a spatula to press as much pulp through as possible. Cover with foil and place in the freezer. Freeze for 6 hours or until frozen. Working quickly, use a metal spoon to transfer mixture to a food processor and process until smooth. Spoon half the sorbet over yoghurt mixture and smooth the surface. Cover with foil and place in the freezer to set. Refreeze remaining sorbet.
  • 5
    Repeat layers with remaining yoghurt and sorbet, allowing mixtures to soften slightly before layering. Place in freezer for 6 hours or until completely firm.
  • 6
    Turn onto a serving platter. Top with raspberries and mint leaves to serve.

Source: taste.com.au

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