Here are the complete recipe for yogurt and cardamom sorbet with brown butter and poppy seed biscuits.
INGREDIENTS:
For the sorbet:
- golden caster sugar 100g
- runny honey 4 tsp
- cardamom pods 6, bruised
- orange ¼, pared zest
- plain natural yogurt 600g
- unsalted butter 150g
- golden caster sugar 75g, plus extra for sprinkling
- plain flour 150g
- cornflour 75g
- pinch of salt
- poppy seeds 1 tbsp
METHODS
- To make the sorbet, place the sugar and honey in a pan with the cardamom pods, the zest and 4 tbsp of water. Place over a low heat and bring to a gentle simmer. Cook for 3-4 minutes, or until the syrup begins to thicken slightly. Remove from the heat and set aside to cool.
- Put the yogurt in a mixing bowl. Strain the syrup through a sieve on to the yogurt and whisk thoroughly. Pour into an ice-cream machine and churn until soft set. Transfer to a plastic container, cover and place in the freezer until frozen (about 3-4 hours).
- To make the shortbread, heat the oven to 170C/gas mark 3. Place the butter in a pan over a low heat. Shake the pan once in a while to stop the butter spitting. Cook for 5-6 minutes, until the butter smells fragrant and nutty and you see the solids browning on the base of the pan. Skim any foamy bubbles from the top. Place the sugar in a bowl, then pour over the butter, leaving the solids in the base of the pan. Mix well. Combine the flour, cornflour and salt in a separate bowl, then add to the butter and sugar mixture. Use a spatula to bring everything together to a soft dough. Spread the dough evenly over a nonstick 25 x 15cm baking tray. Press it level with a spatula.
- Bake in the oven for 15-20 minutes, until golden. Remove from the oven and sprinkle with caster sugar and the poppy seeds. Use a knife to score the biscuit into rectangular fingers. Allow to cool.
- Remove the sorbet from the freezer 15 minutes before serving. Give each person a spoonful with a crumbly biscuit alongside.
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