Strawberry Rose Water Frozen Yogurt
By Rosana Machiela, Yoga of Cooking
Strawberry Rose Water Frozen Yogurt
By Rosana Machiela, Yoga of Cooking
- For the frozen yogurt:
- 2 cups full-fat Greek yogurt
- 1 can condensed milk
- 1 cup heavy cream, chilled
- 1 tsp vanilla
- For the strawberry syrup:
- 2 cups hulled strawberries, sliced
- ¼ cup dried rose petals
- 1 tsp rose water (I used Nielsen-Massey)
- ¼ cup granulated sugar
- 1 tsp vanilla
- Toppings (optional):
- ¼ cup chopped pistachios
- Dried rose petals
For the frozen yogurt:
In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled whipped cream on medium-high speed, until soft peaks form, about 5 minutes.
In a separate bowl, combine the yogurt, condensed milk and vanilla and whisk until combined.
Transfer the whipped cream into the yogurt mixture and fold until well combined.
For the strawberry syrup:
In a medium saucepan over medium-low heat, combine the strawberries, rose petals, sugar and vanilla. Cook for 15 minutes, until the strawberries are soft. Add the rose water and mix. Allow to cool.
Transfer the mixture to a food processor and purée until smooth.
Assemble:
Spoon about the half the yogurt mixture into a 13" x 9" inch loaf pan.
Add a scoop of the strawberry syrup and make swirls using a knife or skewer.
Repeat the process by adding the remaining yogurt mixture and topping with the strawberry syrup.
Freeze for 8 hours, preferably overnight.
Top with pistachios and dried rose petals.
In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled whipped cream on medium-high speed, until soft peaks form, about 5 minutes.
In a separate bowl, combine the yogurt, condensed milk and vanilla and whisk until combined.
Transfer the whipped cream into the yogurt mixture and fold until well combined.
For the strawberry syrup:
In a medium saucepan over medium-low heat, combine the strawberries, rose petals, sugar and vanilla. Cook for 15 minutes, until the strawberries are soft. Add the rose water and mix. Allow to cool.
Transfer the mixture to a food processor and purée until smooth.
Assemble:
Spoon about the half the yogurt mixture into a 13" x 9" inch loaf pan.
Add a scoop of the strawberry syrup and make swirls using a knife or skewer.
Repeat the process by adding the remaining yogurt mixture and topping with the strawberry syrup.
Freeze for 8 hours, preferably overnight.
Top with pistachios and dried rose petals.