I decided to make Emmy Cooks’ strawberry frozen yogurt when my parents came over for dinner, as I remember my mom loved frozen yogurt when we visited the US together back in 1991. I substituted the kirsch with 12-year-old balsamic vinegar and some of the sugar with honey. Thanks Emmy for the idea! This dessert was part of the following dinner:
Antipasto: Octopus carpaccio; wine pairing: Villa Bucci Verdicchio dei Castelli di Jesi Riserva 2006
Primo: Jerusalem Artichoke risotto; same wine
Secondo: Roe deer venison with roe deer jus and roasted green asparagus; wine pairing Elio Grasso Barolo Vigna Chiniera 1998
Dolce: Strawberry frozen yogurt; wine pairing Leduc-Frouin Coteaux du Layon Grand Clos 2009
Since there were only three of us, I decided to pick a wine that would work for both the antipasto and the primo. As you can see from the picture, this was the first (and only so far) dinner outside in our garden of this summer. (As I am typing this, it has been raining for hours…) My mom liked the frozen yogurt, as did the rest of us. It is a very nice light dessert for a summer evening.
500 grams (1 pound) strawberries
250 ml (1 cup) whole-milk yogurt
1 Tbsp aceto balsamico tradizionale
4 Tbsp sugar and 4 Tbsp honey (or 8 Tbsp honey)
Rinse, dry, and hull strawberries and cut into quarters. Add balsamic, sugar, and honey. Mix and let this macerate for an hour, stirring halfway.
As I explained in my post about balsamic-honey macerated strawberries, the sugar will draw out the juices from the strawberries.
Add the yogurt…
…and puree the strawberries together with the yogurt.
Cover with plastic wrap and refrigerate for at least one hour.
Churn this mixture in your icecream maker on the ‘slow’ setting (if it has a setting).
Et voilà, delicious strawberry frozen yogurt!
I served it with some more strawberries on top, sprinkled with confectioner’s sugar, a mint leaf and a glass of dessert wine. You could also drizzle a bit of artisan balsamic on top, but only if you have the real thick syrupy sweet stuff.
Strawberry frozen yogurt pairs well with a fruity dessert wine with a good balance between sweetness and acidity such as icewine/Eiswein or this great Coteaux du Layon that is actually a lot like icewine. A Sauternes with a good level of acidity would probably also work.