Frozen-Yoghurt Cake with Poached Strawberries
09 Dec 2015 30 Minute Recipe Article by MiNDFOOD
500g strawberries, hulled and halved
1 cup caster sugar
1 vanilla bean, split and scraped
250ml dessert wine
1.5 litres vanilla ice-cream, softened
1.5kg plain yoghurt, or for a healthy option, use Symbio™ Probalance™ probiotic yoghurt
300ml pouring cream
300g pistachio nougat, thinly sliced
To make poached strawberries, place strawberries, sugar, vanilla seeds, and wine in a medium saucepan over medium heat.
Stir until sugar dissolves and simmer for 8 minutes, or until strawberries are tender and syrup thickens.
Refrigerate until ready to use.
To make cake, place ice-cream into the bowl of an electric mixer and beat for 2-3 minutes, or until smooth.
Add yoghurt and beat until combined.
In a small bowl, whisk cream to soft peaks and fold into yoghurt mixture.
Line a 12-cup-capacity loaf tin with baking paper and spoon in half the yoghurt mixture.
Trim nougat slices to fit in one layer over yoghurt and top with remaining mixture and nougat.
Cover with cling wrap and refrigerate overnight.
Turn the cake out onto a serving plate and top with poached strawberries. Serve immediately.