Chèvre Frozen Yogurt Recipes

CHERRY CHEESECAKE FROZEN YOGURT

Steps:

• In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
• Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.

CHèVRE FROZEN YOGURT

Steps:

• Bloom the gelatin (see page 29).
• Warm a little bit of the milk and whisk in the gelatin to dissolve. Transfer to a blender and add the remaining milk, the chèvre, buttermilk, yogurt, glucose, sugar, salt, and citric acid. Puree until smooth.
• Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturer's instructions. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

CHèVRE FROZEN YOGURT PISTACHIO CRUNCH, BEET-LIME GANACHE

Steps:

• Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.