kerravonsen | Minty Fresh

Deep in the darkness, the pounding beat is heard...
Igor! Pulverize that mint!

Experiment #70: Mint Frozen Yoghurt

I'd intended to do this on the weekend, but I ended up doing it in two stages, some last night, some tonight.

Ingredients:

* One bunch of mint (sorry, that's how they sold it to me)
* boiling water
* 6T Natvia
* 300ml Jalna Greek Yoghurt (low fat)

Instructions:

1. Strip the mint leaves, add boiling water (about 8 T) and puree.
2. Add 6 T of Natvia, keep pureeing. This resulted in a dark green glop, a bit frothy on the top.
3. Cool in refridgerator overnight.
4. Pour out the glop into a strainer, capturing the liquid. Squish with a spoon to get out more of the liquid.
5. Then I discovered that the layer remaining in the container was crystallized Natvia, lumps about as large as Demerara sugar. Which needed to be dissolved out of the glop, because I wanted just the mint taste without any actual mint fibre in the thing. So I took more boiling water and ran that through the glop a few times. Ended up with about 300ml of browny-green sweet mint-water.
6. Add about 300ml of yoghurt.
7. Process in ice-cream machine.

This took quite a while to come together, and was rather icy and lumpy.

Whys: Mint + Yoghurt go well together, I wanted to try it.

I got some inspirations from Fresh Mint Chip Frozen Yogurt Recipe (idea of simmering mint leaves then straining them out) and Indian Mint Yogurt Raita (idea of pureeing mint leaves with water rather than just chopping them).

Result:

Colour: brown-ish green-ish brown
Texture: a bit too icy; probably due to all the water.
Taste: delicious minty yoghurty flavour, where the mint and the yoghurt balance each other, and the mint tastes very fresh.

Verdict: This tasted better than I expected, even with the iciness. Yum.
Verdict of my brother: "Wow. Yum!"

Lessons:

* Do not dissolve Natvia in boiling water and then leave the mixture in the fridge overnight.
* Do this again, but with less water.