Yummy yoghurt ice with apricots and pistachios
This dessert is the essence of simplicity - elegant and pretty too!
Added to which it is absolutely delicious and very versatile. This is one of those times when having an ice cream machine will make your life a smidgen easier - but even if you don't, it's worth doing.
Frozen yogurt is a lot sharper than ice cream and pairs well with a warm, spongy desert or some gently poached fruit - I would have this with thick slices of juicy, ripe nectarines or a smattering of raspberries and blackberries.
If spring has not quite sprung for you yet and you are still suffering from those winter blues, try serving it with a jar of good compote as a little pick-me-up - fruit picked at the height of the season, glorious in colour, the bright, burnt orange of apricots or the slightly muddy green of gooseberries.
Dried fruit, as I've used, is an indispensable store cupboard standby - swap the apricots for sour cherries, cranberries or even the newfangled and much lauded goji berries for a change. You could always add other flavours to the yogurt itself, but the pleasure, for me, is in paying homage to its natural simplicity.
Yogurt ice with apricots and pistachios - serves 2
- 200g good Greek yogurt, such as Total
- 3 tablespoons icing sugar
- handful dried apricots
- handful of unsalted pistachios
Mix the icing sugar with the yogurt. Taste it - the mixture should be a little sweet but tart at the same time.
Churn in an ice cream maker (if you have one) until thick and then transfer to the freezer. To do this by hand, freeze, whisk, freeze, whisk, freeze, whisk then pop the yogurt in the fridge for ten minutes or so.
To serve, spoon into bowls, chop the apricots and pistachios and scatter over.
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