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Recipe: Iced sheep’s milk yoghurt with wild herb pesto

Preparation

serves 4 | cooks in 30 minutes (cooling time excluded)

1. Ideally a silicone mould should be used for the iced sheep’s milk yoghurt or else cover any mould (at least 0.7 l) with clingfilm and place in the freezer.

2. Mix together the yoghurt, gin and a pinch of sugar and salt to make the iced sheep’s milk yoghurt. Then beat the egg white and whipping cream until stiff and fold the whipped cream into the yoghurt mix. Finally, fold in the egg white carefully. Add the mixture to the moulds and place in the freezer for at least half a day.

3. For the wild herb & pumpkin seed oil pesto wash the wild herbs carefully in cold water then dry between 2 rolls of kitchen roll. Place all of the ingredients in a mixer or food processor and mix until the wild herbs have been cut into fine pieces (for approx. 20 seconds).

4. Coat the home-made or shop bought strudel dough with egg and sprinkle on the Steirerkraft pumpkin seeds. Then bake for approx. 6 minutes at 180 degrees in a pre-heated oven.

Tip

A pinch of sugar enhances the flavour. Alcohol lowers the freezing point of the mixture and thus, makes the iced yoghurt softer.

Serving suggestion

Slice the radishes into thin discs and place in a circle around the plate. Then drizzle the radishes with lemon juice. Place the iced sheep’s milk yoghurt at the centre of the plate and leave to thaw for approx. 5 minutes. Place the pesto decoratively on top of the radishes and then decorate the plate with wild herb flowers. Add the pumpkin seed crackers to the top. And it’s ready! The dish can be combined with various salads and is perfect for spring!

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