Blackberry & yoghurt ice block
Preparation : 20 min
Cooking : 0 min
Total time : 3 h 20 Rest : 3 h
Equipment
8 small disposable jars 8 wooden sticks
8 people
200 g fresh or frozen blackberries
20 g sugar
40 g icing sugar
750 ml plain yoghurt
Tips
For a raspberry-matcha ice block: replace the blackberries with raspberries and add 2 to 3 tsp of matcha tea (diluted in 1 tbsp of warm water and 40 g of additional icing sugar) to the plain yogurt, to taste.
RECIPE STEPS
1
Heat the blackberries with the sugar in a saucepan. Simmer to dissolve the sugar and make the juice from the blackberries syrupy. Remove from the heat.
- 200 g fresh or frozen blackberries
- 20 g sugar
2
If you use the Juice Extractor or Juice Filter with your Magimix machine, process the blackberries using the Extra Press accessory.
Otherwise, mix them in a food processor or blender to mash them. Filter through a fine sieve.
3
Place the mixture in the fridge until it is cold.
Sift the icing sugar and mix it with the yogurt.
- 40 g icing sugar
- 750 ml plain yoghurt
4
Press the Artisanal ice cream mode. Pour the yoghurt and half of the blackberry puree into the bowl.
When the light flashes, your frozen yoghurt is ready.
5
Divide the mixture between the jars and add a small amount of the blackberry purée in the middle.
Place the jars in a dish and poke a stick into the centre of each.
6
Place the dish in the freezer.
Leave them to set for 3 to 4 hours.
7
Turn out the blackberry & yoghurt ice blocks by running the bottom of each pot under hot water.
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