Red Berries with Yogurt Sorbet
This recipe is presented to you by Ludo Lefebvre.
- 1 cup water
- ½ cup granulated sugar
- ¾ cup dried hibiscus flowers
- ½ teaspoon unflavored gelatin
- 1 cup fresh strawberries, hulled
- 1 cup fresh raspberries
- ½ cup fresh blackberries
- ½ cup fresh blueberries
- ¾ teaspoon ground grains of paradise
- Yogurt Sorbet (see recipe)
FOR THE HIBISCUS JELLY:
- Stir ¾ cup of the water and the sugar in a heavy small saucepan over high heat until the sugar dissolves. Bring the syrup to a boil. Remove the syrup from the heat. Stir the hibiscus flowers into the syrup. Cover and steep 15 minutes.
- Strain the syrup into a small bowl; discard the flowers. Meanwhile, pour the remaining ¼ cup water into another small bowl. Sprinkle the gelatin over and let soften for 5 minutes. Whisk the softened gelatin into the warm flower syrup until dissolved.
- Cover and refrigerate until the mixture is gelatinous and resembles a loose jelly but is not firm, at least 8 hours or overnight. Stir the jelly to loosen before using.
FOR THE BERRIES:
- Combine all the berries in a large bowl. Using the back of a fork, coarsely mash the berries.
TO ASSEMBLE AND SERVE:
- Spoon the berries and accumulated berry juices into 6 wide shallow dessert bowls, dividing equally.
- Spoon the hibiscus jelly over the berries. Sprinkle with the grains of paradise.
- Top each with an oval-shaped scoop of the Yogurt Sorbet. Serve immediately.
Makes about 1 pint
- 2/3 cup granulated sugar
- 2 tablespoons whole milk
- 1 tablespoon powdered milk
- 2 cups plain yogurt
- 1/3 cup light corn syrup
FOR THE YOGHURT SORBET:
- Whisk the sugar, whole milk and powdered milk in a heavy small saucepan to blend. Cook over medium-low heat until the mixture simmers, whisking constantly, about 3 minutes. Whisk the warm milk mixture, yogurt and corn syrup in a large bowl to blend. Cover and refrigerate until cold.
- Transfer the yogurt mixture to an ice cream maker. Process according to the manufacturer’s instructions. Transfer the sorbet to a container. Cover and freeze up to 8 hours.
Recipe by Ludo Lefebvre ©2016