Marble Frozen Yogurt
Marble Frozen Yogurt a delicious spoon dessert with a delicate flavour. Easy Video Recipe. Yogurt with a forest fruit coulis for the perfect summer treat.
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Marble Frozen Yogurt
Marble Frozen Yogurt is a delicate spoon dessert that will amaze for its colour and shape, seducing you with its fruity taste and delicacy.
500 gr Plant-Based Yogurt
60 gr Vegan Biscuits (Gluten Free or your favourites)
100 gr Maple Syrup (or sweeter version Agave Syrup)
300 gr Plant-Based Whipping Cream
1 Vanilla pod / 2 tsp Vanilla essence
The ingredients are for 8 portions
Loaf pan or silicone mould 25.5 x 7.5 cm / 10 x 3 inch
150 gr Forest Fruit ( Raspberry, Blueberry, Blackberry)
3 tsp Agave Syrup
2 tsp Lemon juice ( x 3)
The ingredients are for 8 portions
Loaf pan or silicon mould 25.5 x 7.5 cm / 10 x 3 inch
The perfect way to imagine the Marble Frozen Yogurt dessert is a cold and fruity yogurt dessert, smooth and light in each spoon.
Is perfect in summer and any other moment you are looking for a refreshing way to eat your favourite yogurt.
As easy to guess the main ingredient for this dessert is yogurt, so it is important to select one that is best suited for this preparation. Ideally you want to choose a yogurt delicate and not too acid: almond, soy, cashew, oat. A plain white yogurt unsweetened or mild sweet.
The second element in a perfect marble frozen yogurt is the fruit selection. We opted for a forest fruit coulis, made of three coulis; raspberries, blueberries, blackberries. This mean preparing three coulis using the same basic procedure and ingredients, apart from the fruit. If you want you to save some time you can opt for one coulis made in the same way mixing the three together.
The light sweet, acidic flavour of the fruit will perfectly combine with the whipping cream and the yogurt.
This is a frozen vegan dessert that can be gluten free or not depending on the biscuits you are using as the base.
Marble Frozen Yogurt
Biscuit base preparation
Select your favourite biscuit to combine to the yogurt and the fruit. We selected some plain organic biscuit, but chocolate and other varieties work as well. just think about all the flavours involved in this dessert and pick a nice combination to your selected yogurt and fruit.
To prepare the biscuit base you simply need to use a blender or a food processor. Add the biscuit to your blender jar and work them to fine crumbs, or keeping some bigger chunks for a crunchier option.
depending on your selected biscuits you may need to work in the blender by pulsing to achieve texture desired.
Leave the biscuit crumbs aside and proceed with the preparation.
Whipping Cream Preparation
Try to find a plant based whipping cream already sweetened and with vanilla essence to use in the Marble Frozen Yogurt dessert.
To whip the plant based whipping cream always work with cold equipment. Place your stand mixer bowl and whisk attachment in the fridge or freezer for a while before starting your preparation.
Another important factor in whipping cream to perfection is to make sure to leave the plant based cream in the fridge for a minimum of 6 hours at a temperature between 3°C to 7°C / 37°F to 45°F before starting.
With all of this in mind put your stand mixer bowl or mixing bowl and the attachment in the freezer for 10/15 minutes.
Take your stand mixer bowl and whisk attachment out of the freezer and fit it to the mixer.
Pour 300 gr of cold plant based whipping cream in the bowl.
Whip the plant based cream at maximum speed using the cold stand mixer bowl and whisk attachment.
Whip the cream to stiff peaks.
If you see that the whipping cream is not whipping properly put the bowl in the freezer for another 10-15 minutes and try whipping again at maximum speed.
Depending if you are using a stand mixer or an electric beater the time required to whip the cream may vary slightly.
Using a stand mixer we use to whip the cream in just 1 minute.
Once the cream is properly whipped leave aside in the fridge and proceed with the next step.
Take the Plant-based yogurt you selected and add the seeds of 1 vanilla pod (or 2 tsp of vanilla essence). Add Maple syrup, or for a sweeter option Agave syrup. Stir to combine until all homogeneous.
The yogurt base is eventually what bring the strongest flavour to this dessert so make sure you get it right.
Our suggestions is to use your taste in selecting the best combination. if you are using a creamy, rich and neutral taste yogurt may be interesting using maple syrup, to bring different notes tot he desserts.
If you want to keep the taste more sweet and don’t like the contrast in flavour or the depth. brought by the maple syrup you can opt for agave syrup instead.
The yogurt base should be tasting sweet, but keep in mind that you will be mixing it with sweetened whipping cream and with fruit coulis. Depending on the whipping cream you are using and to your taste you may want to add or reduce the maple syrup or agave you are using in this step.
Forest Fruit Coulis Preparation
You have two options creating the coulis for the Marble Frozen Yogurt dessert:
- make three different coulis with raspberries, blueberries and blackberries and keep them separate to garnish your dessert
- make only one forest fruit coulis, made of the same ingredients mix together and then use it to garnish your dessert.
We preferred to prepare three coulis with the fruit in order to have different flavours and colours to garnish the dessert. If you prefer you can still apply the procedure below to prepare the forest fruit coulis.
Here we explain the basic steps to follow in preparing the raspberries coulis. Considering that those steps are the same for any of the fruit we selected you simply need to repeat each step with the blackberries, and the blueberries to have the other two coulis.
To prepare the raspberries coulis, place a heavy saucepan on a medium heat.
Add the raspberries (50 gr) and sear for a minute, stirring occasionally to prevent the fruit from burning.
The fruit will start to release some water, add at this point 2 tsp of lemon juice and stir.
Let it cook for approximately another minute while is breaking up and releasing some more water.
Add 1 tsp of agave syrup and whisk. Let it boil for another minute and remove from the heat.
Place the raspberry coulis into a small bowl and let it cool completely before using it.
In the same way proceed preparing the other two coulis using the blackberries and the blueberries.
Make sure all the coulis are completely cooled before using them to garnish your dessert.
Using a large bowl add the yogurt base.
Fold in all the whipping cream. Using a spatula lift the yogurt from the side of the bowl and fold it over the whipping cream. Repeat this process until is all combined. As you fold the whipping cream in the yogurt base, you are going to slightly deflate the mixture.
Once you have a smooth airy mixture, add one of the fruit coulis, depending on the colour you want to give to your dessert. We chose to add the raspberries coulis (if you made a single forest fruit coulis add 1/3 of coulis at this point).
Add a bit of coulis in different spot in the mixture, this will give the characteristic lines in the marble. Using a spatula or a spoon mix just slightly the coulis into the mixture, this need to be done randomly without completely mixing the two together.
At this point you need to add a first layer of the mixture you prepare into your chosen mould. We are using a silicon mould 25.5 x 7.5 cm / 10 x 3 inch.
Add approximately 2/3 of the mixture into the mould. Spread it evenly with a spoon or a spatula.
Add the second fruit coulis, blackberries coulis, into the mould. Spread it with a spoon keeping it in the centre away from the sides.
Add the remaining mixture into the mould, spread it and remove any excess using a spatula.
Add the biscuits covering all the surface in an even thin layer.
Place the Marble Frozen Yogurt in the freezer for 6 to 8 hours until completely set.
Remove from the freezer once set. Unmould the dessert and add the last fruit coulis, blueberries coulis (or the last 1/3 of the forest fruit coulis).
If you are using a silicone mould you will have no problems unmoulding the dessert. If you used a loaf pan or another metal mould simply dip the mould into hot water for few second before turning the mould upside-down to unmould.
Garnish with fresh raspberries or chopped chocolate with you used chocolate biscuit in the base.
The Marble Frozen Yogurt can be kept in the freezer for a month.
Leave at room temperature for 30 minute to 1 hour before serving (depending to your freezer temperature).
Let us know what you think about this dessert and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Marble Frozen Yogurt recipe that you want to share.
Let’s change the world today one dessert at the time.