Frozen Himbeer Yoghurt/ Smrznuti jogurt s malinama/ Raspberry Frozen Yoghurt
Rimski car Neron, poznat i kao veliki gurman, smislio je način kako se za ljetnih žega počastiti nečim sočnim i voćnim pa je naredio da se s planina donese mnogo leda, a zatim ga je miješao s voćnim sokovima. I tako je nekako dobio ono što danas znamo kao sorbet. A sve zajedno bismo mogli nazvati pretečom sladoleda.
Prije serviranja ukrasite jogurt mentom ili malinama (ili nekim drugim bobičastim voćem), i uživajte!
700 g Joghurt (1,5%)
120 ml Zitronensaft (frisch gepresst))
120 ml Agaven-Dicksaft (oder Honig)
350 g Himbeeren (frisch, noch besser, tiefgefroren)
Den Joghurt mit dem Zitronensaft (wer es nicht mag, Zitronensaft weglassen) gut vermischen (mixen), dann Agaven-Sirup (oder Honig– nach Belieben) dazugeben. Wieder gut vermischen, eine klumpenfreie Masse entsteht.
Dann Joghurt-Gemisch in einen Kunststoffbehälter mit Deckel ins Gefrierfach geben. Nehmen Sie den Behälter nach ca. 1 Stunde aus dem Fach, dann gut umrühren, um die Eis- Kristallisierung zu verhindern. 2-3 mal wiederholen (jede Stunde) . Joghurt-Mischung im Gefrierfach bis kurz vor dem Servieren behalten .
Wenn Eismaschine vorhanden: Joghurtmasse reingeben und warten, bis das Frozen
Yoghurt na ca. 40 Min. fertig ist.
Vor dem Servieren, mit Minze (nach Belieben) und Himbeeren (oder andere Beeren) garnieren, und genießen!
The Roman emperor Nero, well known as a gourmet, found a way to summer heat treat with something juicy and fruity, so he ordered plenty of ice from the nearby mountains, and then he mixed the ice with fruit juices. So he somehow got what we know today as the sorbet. And all together we might call it the forerunner of ice cream.
Chinese King of Tango let his cooks prepare a mixture of ice cream and ice milk.
The first Europeans who had the privilege to taste the ice cream was Marco Polo, but the Arabs are responsible for the real arrival of ice cream in Europe, they introduced the Italians to the art of freezing ice creams.
From 1500. onwards, when an Italian chef served Italian ice cream at the wedding of Catherine de Medici and the French king Henry II. , ice cream consumation began spreading in the world, and more and more people enjoyed this delicious dessert!
Frozen yogurt, which- with the addition of fruit- makes an excellent alternative to the classic creamy (and of course caloric) ice cream, is this summer’s hit at our home! This time I made frozen yogurt with raspberries, which, in combination with my beloved lemons (I think I mentioned once or twice that I looove lemons :) is our number 1 of refreshing desserts!
700 g yoghurt (1.5%)
120 ml lemon juice (freshly squeezed))
120 ml of agave syrup (or honey)
350 g raspberries (fresh, even better, frozen)
Pour the yogurt mixture into a plastic container and freeze it. Take the container after 1 hour out of the freezer, stir well to prevent ice crystallization. Repeat 2-3 times (every hour). Keep the yogurt mixture in the freezer until just before serving.
If you have an ice machine: Pour the well mixed yogurt mixture into the ice machine container, let it do its work, and wait for the frozen yogurt to be finished in about 40 minutes.
The yogurt is not too sweet, the raspberry and lemon sourness dominates. If you would like a sweeter version, just reduce or omit the lemon juice and add more agave syrup or honey.
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