When I was working on my ice cream cookbook last year (meehhh only in Dutch sorry!) I had a pile of ideas within no time. You’d think … how to get 100 ice cream recipes together?! But once you start, there’s no stopping. All foods and dishes that came across, seemed to have an ice cream possibility. Plus, everyone around me, helped me with cool ideas! The result: I still have quite a few recipes, including this one for yogurt breakfast popsicles…
Yogurt ice cream with granola: the breakfast popsicle!
This yoghurt popsicle was suppose to be in my book, but I wasn’t happy with the image (and lack of time to reshoot) so it didn’t make the finish line. At the moment, I finally have time to do some photography again, so I decided to shoot it another time. New popsicle, other fruit than I previously used: red fruit with seasonal rhubarb …. Of course you can choose any kind of fruit for this popsicle. In addition to the rhubarb I choose strawberry and raspberries. I recommend to add these two for the strong red color.
From ice-cream to macarons
Ok, I get back into the kitchen. I’m in French-kinda-mood (well, it happens more often lately;) & we’re going to Paris this weekend) …I’ve made macarons. Ever since I practiced them for my book: for the ‘after eight’ macaron ice cream sandwiches… I finally made them again. I’m glad that they worked out well. It’s not really difficult, as long as you follow the “macaron rules” and you know your oven. Still, I couldn’t keep my eyes of them. I literally sat on the ground in the kitchen – in front of the oven – to see if they did not get too dark haha. I’m still thinking about the filling … too many options … a fresh-cream-fresh base? Ganache maybe? Any suggestions? To be continued …!
Enjoy the nice weather the coming days. Bye!
- 7/8 cup / 150 g red fruits
- 1 Tbsp coconut sugar
- A little bit of water (it's enough when the fruits are a little underneath the water)
- 6 Tbsp granola
- 2 Tbsp honey
- 1/2 cup / 125 g. yogurt
- Small sauce pan
- 4 ice-cream molds of 65 ml or 3 ice-cream molds of 90 ml
- Wooden sticks
- Put the fruit, coconut sugar and water in a saucepan. Bring to the boil and cook for 10-15 minutes gently on low heat until it thickens and forms a sauce. Make sure you don't cook it for too long, because the sauce will get even thicker after cooling down. Remove the pan from the fire and allow to cool.
- Mix the yogurt with 1 Tbsp honey and divide the yogurt and sauce in the molds. Finish with the yogurt and leave about 1 cm for the granola. Put the icecream in the freezer for 1 hour.
- Mix the granola with 1 Tbsp honey.
- As soon as the ice cream becomes a little harder, take them from the freezer and push the granola into the molds.
- Leave the ice cream in the freezer for 4-6 hours.