Frozen Yogurt with Currant Compote

Ingredients

• 500 g yogurt (3.5 % fat)
• 1 Organic lemon
• 4 tbsp Honey
• 2 egg whites
• 1 pinch salt
• 120 ml red currant juice
• 10 g starch (2 tsp)
• 350 g red currants
• 2 sprigs Mint
• a few elderflower blossoms

Instructions

1. 1.

   Drain the yogurt in a muslin-lined colander overnight in the refrigerator.

2. 2.

   On the next day, rinse the lemon hot, dry rub it, grate the zest and squeeze out the juice. Whisk the yogurt with lemon juice, zest and 2 tbsp honey until creamy.

3. 3.

   Beat the egg whites with 1 pinch salt to stiff peaks and fold into the yogurt. Freeze the mixture in an ice cream maker for about 40 minutes or place in a container and freeze in the freezer for 3–4 hours.

4. 4.

   Take 2 tbsp of the currant juice, mix with starch. Boil the remaining juice with the rest of the honey. Stir in the starch and simmer for 7–10 minutes over low heat. Meanwhile wash the berries and pluck them from the stems. Add the currants and bring to a boil. Remove from heat and cool to lukewarm over about 15 minutes.

5. 5.

   While the compote is cooling, wash mint and elderflowers, dry gently, pluck leaves and chop. Scoop frozen yogurt into bowls, pour compote on top and garnish with chopped mint and elderflowers.