Passionfruit Sherbert

Serving size: makes 3 cups 

INGREDIENTS

  • 80ml (1/3 cup) fresh passionfruit pulp
  • 150g (1 cup) icing sugar mixture
  • 1/2 teaspoon vanilla essence
  • 185ml (3/4 cup) thickened cream
  • 185g (3/4 cup) Greek-style yoghurt

METHOD

  1. Use a fork or balloon whisk to whisk together the passionfruit pulp, icing sugar and vanilla essence in a bowl until sugar dissolves
  2. Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to gently fold the yoghurt through the cream. Add the passionfruit pulp mixture and gently fold until just combined
  3. Pour into a 1L (4 cup capacity) plastic container and cover with a tight fitting lid or foil. Place in freezer for 8 hours or until set. Scoop into serving bowls to serve.


Source: Good Taste

Recipe by Tracey Rutherford