Mascarpone and Yoghurt Sherbet
Inspired by techniques from NYT Cooking.
Mascarpone and yoghurt beaten with a sugar syrup and lemon make a light, tangy, creamy sherbet to serve with berries.
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Method
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Equipment
- ice-cream maker
- small saucepan
- large bowl
- whisk
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 308 kcal |
| Protein | 4.1 g |
| Carbohydrate | 32.8 g |
| of which sugars | 30.7 g |
| of which free sugars | 25.1 g |
| Fat | 18.6 g |
| of which saturates | 12.5 g |
| Fibre | 1.4 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Syrup
- 300 ml water
- 150 g caster sugar
Sherbet
- 350 g plain whole-milk yoghurt
- 225 g mascarpone
- 2 tbsp lemon juice
To serve
- 200 g mixed berries, to serve
- 1
Syrup. Bring the water and sugar to the boil and simmer for 5 min, then cool and chill.
- 2
Beat. Beat the yoghurt, mascarpone and lemon juice in the bowl until smooth with no lumps.
- 3
Combine. Whisk in about 320 ml of the cold syrup until evenly mixed.
- 4
Churn and freeze. Churn for 20-25 min, then freeze for 2 h. Serve with fresh berries.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
