Frozen Lamingtons

January 23-24, 2013

After a well-deserved twelvemonth off, Michael's mum Robyn has revived the recipe calendar tradition! I was quite excited that she tucked an all-new, personally curated as well as impeccably saltation calendar into my birthday acquaint final December. It's actually dorsum amongst a strike - the Jan recipe involved making H2O ice cream! (I haven't been making enough, i.e. any,  icecream this summer.)

This is a cute stance - slicing chocolate frozen yoghurt into squares, dusting them amongst dessicated kokosnoot to expect similar lamingtons, as well as serving them amongst raspberry sauce. It sounds fiddly, but it actually wasn't likewise bad at all. Chocolate frozen yoghurt is a funny ane - somehow the cocoa as well as cultured-dairy tang is actually dissimilar to, say, a chocolate cheesecake - but it's a prissy low-cal flavour. And the raspberry sauce is a stunner, sour amongst a cheeky slug of Cointreau every bit good every bit the berries themselves.

We selfishly demolished the whole batch over the class of a yoke weeks, but I reckon these frozen lamingtons are improve suited to sharing amongst friends inward a unmarried sitting.

Frozen lamingtons
(most probable sourced from taste)

150g castor sugar
750g natural Greek mode yoghurt
ii tablespoons cocoa
ii 1/2 cups dessicated coconut

raspberry sauce
125g punnet raspberries
ii tablespoons icing sugar
1 tablespoon Cointreau, addition extra to dip

In a small-scale saucepan, stir the castor carbohydrate into 150mL water. Bring the mixture to the boil, as well as thus produce it for a farther 2-3 minutes, continually stirring. The carbohydrate should convey dissolved to produce a clear syrup. Set the syrup aside to cool.

In a medium bowl, whisk together the yoghurt, cocoa as well as cooled syrup. Chill the mixture for several hours, ideally overnight, as well as and thus churn it inward an icecream machine. While it's churning, business a 20cm-square container amongst foil. Pour the icecream mixture into the tin, smoothen over the top gently, encompass the container as well as freeze the icecream until it's real firm, at to the lowest degree iv hours as well as preferably overnight.

To brand the berry sauce, house the raspberries as well as icing carbohydrate inward a blender as well as puree thoroughly. You may desire to strain it to take the seeds, but I kept them. Stir inward the Cointreau.

Have your sauce, extra Cointreau as well as serving dishes ready, as well as house the dessicated kokosnoot inward a shallow bowl. Use a sudden knife dipped inward hot H2O to cutting the icecream into rectangles. Brush a piffling Cointreau on the sides of a 'lamington' as well as driblet it inward the coconut, shifting it closed to to coat all sides. Plate it upward amongst some berry sauce underneath or on top, as well as repeat amongst the remaining icecream rectangles.