Saturday, 18 March 2017

Yogurt And Cardamom Sorbet With Brown Butter And Poppy Seed Biscuits

Yogurt And Cardamom Sorbet With Brown Butter And Poppy Seed Biscuits

Here are the complete recipe for yogurt and cardamom sorbet with brown butter and poppy seed biscuits.


For the sorbet:

- golden caster sugar 100g

- runny honey 4 tsp

- cardamom pods 6, bruised

- orange ¼, pared zest

- plain natural yogurt 600g

For the shortbread:

- unsalted butter 150g

- golden caster sugar 75g, plus extra for sprinkling

- plain flour 150g

- cornflour 75g

- pinch of salt

- poppy seeds 1 tbsp


- 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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