Minted Raspberry and Yoghurt ice Recipe:
1. Form a Puree by processing the raspberries, sugar and mint in a liquidizer or a food processor
2. Pour the Puree into a bowl and add the yoghurt, soured cream and the egg yolks
3. Beat the mixture well and place it in a container that can be put in the freezer. Then freeze it for about 2 hours (Do not cover the container)
4. Remove the container from the freezer when the mixture begins to freeze at the edges
5. Whisk the egg whites until they are thick and fluffy
6. Add the sieved icing sugar to the eggs and whisk again until the mixture stands in stiff peaks
7. Beat the ice cream (in the frozen container) with a fork to break up the ice crystals
8. Pour in the mixture of the egg whites and icing sugar until it is evenly mixed
9. Return the container into the freezer for at least 4hours or until it is firm enough to scoop (beat the mixture as often as possible during the freezing hours to break up the ice crystals and give the mixture a smooth texture)
10. Serve the ice straight from the freezer
11. Scoop it into glass dishes and top it with the frosted mint leaves
Ingredients required:
These ingredients allow for a serving of 4 people
8 oz (225g) fresh or frozen raspberries
4 0z (115g) caster sugar
1 to 2 level teaspoons of chopped fresh mint
150ml of natural yoghurt
150ml of soured cream
2 eggs, separated into whites and yolkes
2 level tablespoons of icing sugar
A few frosted mint leaves for decoration
