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Layered yoghurt and raspberry sorbet cake
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Prep Time:
750 minutes
Cook Time:
10 minutes
Total Time:
760 minutes
Indulge in a refreshing summer treat with a luscious layered yoghurt and raspberry sorbet cake.
Ingredients:
  • 720g ctn vanilla yoghurt
  • 2.50 gm ground cinnamon
  • Fresh raspberries, to serve
  • Mint leaves, to serve
  • 70g caster sugar
  • 500g frozen raspberries
Instructions:
  • Mix the yogurt and cinnamon together in a large bowl, then transfer the mixture to a shallow metal container. Freeze for 6 hours, or until it's nice and frozen.
  • Prepare a 10cm x 20cm loaf pan by lining it with plastic wrap, letting the sides hang over. Using a metal spoon, swiftly break up the yogurt, then blend it in a food processor until smooth. Spread half of the yogurt into the pan and smooth the top. Cover with foil and freeze. Store the rest of the yogurt in a plastic container and freeze as well.
  • In a saucepan over low heat, mix sugar and 1 cup (250ml) water until sugar dissolves. Increase heat to high, boil without stirring until syrup slightly thickens, about 5 mins. Remove from heat, stir in raspberries, and let cool.
  • Process the raspberry mixture in a food processor until smooth. Strain through a fine sieve into a metal container, pressing with a spatula. Cover with foil and freeze for 6 hours. Quickly blend the frozen mixture in a food processor until smooth. Spread half over the yogurt, cover, and freeze to set. Freeze the rest of the sorbet.
  • Layer the remaining yoghurt and sorbet, letting them meld together before freezing for 6 hours until solid.
  • Serve on a platter, garnish with fresh raspberries and mint leaves.

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