Roast apricot & elderflower frozen yogurt
Thick Greek yogurt is the key to this surprisingly creamy, no-churn frozen dessert. When apricots aren’t in season, try peaches, plums or nectarines.
- Prepare25 mins
- Cook20 mins
- Total time45 mins
- Pluscooling + freezing
- 400g apricots (about 8), halved, stones removed
- 5 tbsp clear honey
- 225g No.1 Natural Strained Greek Yogurt
- 6½ tsp elderflower cordial
- 450ml double cream
- Toasted flaked almonds, to serve (optional)
Preheat the oven to 220ºC, gas mark 7. Arrange the apricots on a baking tray and drizzle with 2 tbsp honey. Roast for 15-20 minutes until completely soft and caramelised at the edges. Set aside to cool for 10 minutes, then blend, along with any juices, in a food processor or with a stick blender until smooth.
In a large bowl, mix together the yogurt, elderflower cordial and remaining 3 tbsp honey. In a separate bowl, whisk the cream until it forms soft peaks. Fold the cream into the yogurt mixture until just combined.
Pour ½ the mixture into a freezerproof container, swirl through ½ of the apricot purée, then top with the remaining mixture and swirl through the remaining purée. Freeze for at least 6 hours. To serve, remove from the freezer for about 20 minutes to soften. Scoop into bowls, dipping the scoop in hot water if necessary. Scatter with toasted flaked almonds, if liked.
Typical values per serving when made using specific products in recipe