Frozen Yogurt with Strawberry Compote and Basil Pesto

Ingredients

• 500 g yogurt (0.3% fat)
• 1 tsp vanilla essence
• 2 tbsp honey
• 2 egg whites
• a pinch of salt
• 600 g strawberries
• 2 tbsp lemon juice
• 5 g cornstarch (1 tsp)
• 75 ml strawberry juice
• 1 tbsp pink peppercorns
• 20 g basil (1 bunch)
• 2 tbsp olive oil
• 3 tbsp agave syrup

Instructions

1. 1.

   Drain the yogurt overnight in a colander lined with a cloth in the refrigerator.

2. 2.

   On the next day, transfer the drained yogurt to a bowl, add vanilla essence and 1 tbsp honey, and whisk until creamy.

3. 3.

   Beat the egg whites with a pinch of salt until stiff peaks form, then fold into the yogurt mixture. Freeze the yogurt batter in an ice cream maker for about 40 minutes until creamy, or pour it into a container and freeze in the freezer for 3–4 hours; let it thaw slightly before using.

4. 4.

   Meanwhile, clean, wash, and cut the strawberries into pieces. Bring about half of them with the remaining honey, 1–2 tbsp water, and lemon juice to a boil in a pot, then simmer for 5–8 minutes over low heat. Dissolve the cornstarch in strawberry juice and pour it over the berries; let thicken slightly for 1–2 minutes. Remove from heat and puree. Lightly crush the pink peppercorns and mix them with the remaining strawberries into the purée.

5. 5.

   Spread the strawberry compote onto four glasses, chill for 5 minutes, then refrigerate for about 30 minutes to cool. In the meantime, wash and dry the basil leaves, remove stems, and blend them with olive oil and agave syrup in a blender until smooth.

6. 6.

   Fill a pastry bag fitted with a large round tip with the frozen yogurt and quickly pipe it over the strawberries, drizzle with basil pesto, and serve immediately.