Specifications

24
Coffee Latte Frozen Yoghurt
Serves 6-8
220ml whole milk
1 packet plain gelatin
110g granulated sugar
3 tbsp instant coffee/espresso powder
700ml low fat vanilla yoghurt
55ml semi-skimmed milk
55ml double cream
n Ensure the freezer bowl is completely frozen. (see page 9)
n Place whole milk in a medium saucepan, sprinkle with gelatin and let stand for 1
minute. Heat milk and gelatin and stir until smooth.
n Stir in sugar and coffee and cook until sugar is dissolved. Transfer to a medium bowl
and cool.
n Add yogurt, semi-skimmed milk and cream, stir until completely blended.
n Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice
cream to churn for 20-25 minutes
n This will produce a soft frozen yoghurt. For a firm frozen yoghurt, transfer to an air
tight container and place in the freezer for 2 hours.