- For the raspberry frozen yoghurt:
- 1 cup low-fat milk
- 65 g sugar
- 2 x 125 g raspberries punnets
- 4 cups low-fat plain yoghurt
- 1 t vanilla extract
- For the brandy-snap cones:
- 100 g butter
- 140 g brown sugar
- ½ cup golden syrup
- 100 g cake flour
- 2 t ground ginger
Heat the milk and sugar over a medium heat until the sugar has dissolved. Cool for 30 minutes.
Purée the raspberries using a hand-blender, then add to the milk-and-sugar mixture with the yoghurt and vanilla extract.
Pour into an ice cream machine and churn for 15–20 minutes, or until thick. Place in a container and freeze. Serve in the brandy-snap cones.
To make the brandy-snap cone, preheat the oven to 180°C. Heat the butter, sugar and golden syrup in a saucepan over a medium heat until the butter has melted the sugar has dissolved. Allow to cool slightly.
Place the flour and ground ginger in a mixing bowl, then pour in the sugar mixture and mix to form a thick paste. Place in the fridge to cool slightly for 30 minutes.
Create a stencil by cutting a circle 12–15 cm in diameter out of the lid of an ice cream tub. Spread the cooled brandy-snap mixture onto a silicone baking mat using the stencil and a palette knife.
Place the baking mat on a baking tray and bake for 5 minutes, or until the mixture begins to bubble and toast slightly around the edges.
Remove from the oven and allow to cool for 1 minute, or until cool enough to handle and firm enough to mould. Roll the brandy snaps into large cones and allow to cool.
Cook's note: Keep this frozen yoghurt in the freezer for up to two weeks. It’s an easy recipe and you can use any other berry instead of raspberries.