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Frozen lamingtons with raspberries
Frozen lamingtons with raspberries
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Prep Time:
515 minutes
Cook Time:
Total Time:
515 minutes
Transformed Aussie dessert: Chocolate yogurt ice cream infused with liqueur, coated in coconut, and paired with ripe raspberries.
Ingredients:
  • 150g caster sugar
  • 750g low-fat Greek yoghurt
  • 20.00 gm cocoa powder, sifted
  • 200g desiccated coconut
  • 5.20 gm shredded coconut
  • 125g punnet raspberries
  • 24.00 gm icing sugar
  • 20.00 ml Cointreau, plus extra to dip
Instructions:
  • In a small pan over medium-high heat, combine sugar and 150ml water. Bring to a boil, stirring occasionally, until the sugar dissolves, for about 2-3 minutes. Remove the pan from the heat and let the sugar syrup cool.
  • Combine yoghurt, cocoa powder, and cooled sugar syrup, then process in an ice cream machine following the manufacturer’s directions. If you don’t have an ice cream machine, freeze the mixture in a shallow container for 2 hours until the edges are frozen. Beat with electric beaters, freeze, and repeat 2-3 times. Transfer the ice cream to a 16cm square container and freeze for 2-3 hours until firm.
  • Prepare the berry sauce by blending 100g of berries with icing sugar until smooth. Strain the mixture through a sieve into a jug, pressing to extract all the liquid. Add the liqueur and set aside.
  • Slice the ice cream into 6 equal squares using a hot knife. Dip each square in liqueur, then coat in desiccated coconut. Sprinkle shredded coconut over the lamingtons and serve with berries and sauce. Store any leftovers in the freezer for up to 4 days.

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