Apple Crumble and Lime Cardamom Frozen Yoghurt

Repost of {005} to accompany the recipe requested by theresalighton. :)

Warning, there’s a lot of approximation and ‘ish’ going on here. I was a bit lazy but I did use scales to make sure I had general proportions right.

Apple Crumble

Ingredients:

  • 3 medium apples, peeled, cored, quartered and roughly sliced
  • 1-ish tsp of ground cinnamon
  • 1-ish tsp of cornflour
  • 90g butter, cubed
  • 100g plain flour (ish)
  • 80g rolled oats
  • 80g sugar

Method:

  1. Preheat oven to around 200C.
  2. Combine the cornflour and ground cinnamon and toss the apples through it. Place in an medium-ish oven-safe dish.
  3. Combine the flour and sugar and mix well.
  4. Rub the butter into the flour/sugar mixture cubes at a time until it resembles breadcrumbs.  Add more flour if the dough is too wet/not crumbly enough.  Mix in the rolled oats towards the end because they don’t rub in as easily.
  5. Top the apples with the crumbly mixture.
  6. Bake for 30-40min or until the crumble is golden and looks like it might have some crunch to it.

Note: If you’re slack like I was last night, you can use a food processor (or Thermomix) to just whizz this up.  Add the oats towards the end so you don’t obliterate them entirely. The texture will be more dense and less crumbs, but if you spread it on top of the apples it still comes out about right, if less attractive.

I also use a deep dish so you end up with a thick layer of crumble on top of the apples so it’s like slacker apple pie.  A larger shallow dish will probably end up with a more crisp crumble. YMMV.

Lime & Cardamom Frozen Yoghurt

Adapted from Jeni Britton’s Lime & Cardamom Yogurt recipe. Couldn’t find a proper link, but if you Google it there’s a video.

Ingredients:

  • 500g Greek yoghurt
  • 2/3 cup sugar
  • 1/2 cup lime juice (about 3 limes)
  • zest of one lime
  • 7g gelatin
  • 2 tsp ground cardamom
  • 3/4 cup whipping cream (ish)

Method:

  1. Pre-prep: Stick the Greek yoghurt in a muslin cloth (or as I discovered, a fine sieve) over a bowl in the fridge to drain over night. Greek yoghurt is thick, but it does have a lot of extra water.
  2. The next morning/day, add gelatin to 2 tbs of lime juice in a small bowl. Stir and set aside.
  3. In a small pot, combine the remaining lime juice with the sugar and heat on the stove at medium until the sugar dissolves. Remove from heat.
  4. Whisk in the gelatin/lime.
  5. Combine the yoghurt, zest and cardamom in a bowl and mix well.
  6. Whisk in the gelatin/sugar/lime mixture.
  7. Refrigerate until cool (it will have a softish yoghurt pudding texture). If it’s too set, let it warm up a little on the counter-top.
  8. Turn it into ice-cream using your desired method.

Makes almost 1L of mixture which churns up to just over 1L of frozen yoghurt.

Note: If you don’t have an ice-cream churn, you can spread it into a shallow container and take it out periodically to blend and re-freeze until it’s set. Or you can freeze the mixture into an ice-cube tray and throw those into a blender when you want to.  It might not be as smooth as if you used a churn, but y’know.

Sweetness Note: I used a 1/2 cup of sugar and that creates a pretty tart frozen yoghurt.  I don’t mind it, but it might be a bit strong for others. You can bump up the sugar to 2/3 cup or to taste depending on how sweet you like things.

Cream Note: I had about 1/4 cup of thickened cream left and mixed that in with some whipping cream. The consistency was pretty good. But I will never use more thickened cream than whipping cream because the fat content makes the ice-cream too hard. :/