Roast apricot & elderflower frozen yogurt
Prep
25 mins
Cook
20 mins
Servings
15
Difficulty
Medium
This roast apricot and elderflower frozen yogurt is my go to dessert when I want something that feels fancy but doesn't demand hours in the kitchen. The whole thing comes together in less than an hour, making it perfect for unexpected guests or weekend cravings. I love using Greek yogurt here because it's packed with probiotics that support digestion, while keeping the recipe beautifully simple. The roasted apricots develop this wonderful caramelised depth that pairs so elegantly with the floral notes of elderflower, and toasted almonds add a lovely textural contrast. It's honestly one of my favourite ways to use up summer fruit.
Ella x
Ingredients
- 400 gramsapricots((about 8), halved, stones removed)
- 5 tbspclear honey
- 225 gramsno.1 natural strained greek yogurt
- 6½ tspelderflower cordial
- 450 mlsdouble cream
- 1toasted flaked almonds(to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 220ºC, gas mark 7. Arrange the apricots on a baking tray and drizzle with 2 tbsp honey. Roast for 15-20 minutes until completely soft and caramelised at the edges. Set aside to cool for 10 minutes, then blend, along with any juices, in a food processor or with a stick blender until smooth.
- 2
In a large bowl, mix together the yogurt, elderflower cordial and remaining 3 tbsp honey. In a separate bowl, whisk the cream until it forms soft peaks. Fold the cream into the yogurt mixture until just combined.
- 3
Pour ½ the mixture into a freezerproof container, swirl through ½ of the apricot purée, then top with the remaining mixture and swirl through the remaining purée. Freeze for at least 6 hours. To serve, remove from the freezer for about 20 minutes to soften. Scoop into bowls, dipping the scoop in hot water if necessary. Scatter with toasted flaked almonds, if liked.
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