Rum and raisin frozen yogurt
To celebrate the hottest summer in many many years – or as far as my memories of London can stretch- I give you a lovely frozen yogurt embellished by a touch of spirit! and a scatter of sultanas.
- Demerara sugar 200g
- Water 150ml
- Raisins sultanas 200g
- Greek yogurt 1 L pot
- Vanilla in “jelly” or vanilla bean, scraped
- Dark rum
Make a syrup with 200g of sugar, two capfuls of dark rum and a small glass (150ml) of water. Melt all of the sugar and reduce the syrup a little bit but without getting to a boil: You do not want to get to a caramel ! Switch off : Throw the raisins in the pan and get them to soak the juice for a little while.
Leave to cool.
Mix a large tub of Greek yogurt (1L) with the cooled syrup and a small spoonful of vanilla jelly – I have just discovered this product and I love it: it’s great and easy to use in puddings and pastry, plus it lasts longer and there is less wastage than with vanilla pods. In the Uk, it is sold at Waitrose: try the Organic vanilla bean paste by Taylor and Colledge.
Beat the yogurt with a whisk, add some rum to taste and pour the mix into your ice-cream maker or just into a container and in the freezer.
The tangy yogurt complements the rum and vanilla flavour so well I do not know why I had not thought of it earlier… This frozen yogurt is delicious and goes very well with fresh brownies. This is indeed how I served it last night to friends from Spain on a very hot summer evening in London… But this week-end, should the nice weather continue to hold, I am heading to West Wittering, my favourite British beach… See you on Monday!