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Strawberry Patch
Recipe by Georgia Barnes
- Steps
- Ingredients
Ingredients
Frozen Strawberry Yoghurt
Strawberry, Rhubarb and Pomegranate Puree
Red Soil Crumb
To Serve
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Steps
- Preheat oven to 180C.
- For the frozen yoghurt, place eggs, egg yolks, ½ cup of the sugar and vanilla in a bowl and whisk to combine. Place over saucepan of simmering water, whisking constantly until mixture is light and fluffy. Remove bowl from heat and cool slightly. Fold in Greek yoghurt and set aside.
- Meanwhile place strawberries in a saucepan with remaining ¼ cup sugar and 2 tbsp water over medium heat and cook until strawberries collapse slightly. Use a stick blender and puree until smooth. Allow to cool then fold through yoghurt mixture. Place into 4cm moulds and freeze until set.
- For the rhubarb puree, place chopped rhubarb in a saucepan with ¼ cup water and sugar. Cook over medium heat until rhubarb is almost tender, about 5 minutes. Add strawberries and cook for a further 2 minutes. Remove from heat and add pomegranate juice and blitz with a stick blender until smooth. Pass through a fine sieve and set aside.
- For the red soil crumb, add all ingredients to a small food processor and process to a fine crumb. Spread onto a paper lined baking tray and bake until changed in colour, about 10 minutes. Remove from oven and cool. Return to food processor and blitz until a fine crumb.
- To serve, place crumb on serving boards. Arrange chopped strawberries, pomegranate seeds and puree on top of crumb. Top with frozen yoghurt and garnish with strawberry flowers and fresh mint leaves.
