Chevre Frozen Yogurt – a delicious recipe with gelatin sheets, milk, fresh chevre, buttermilk, yogurt, glucose. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bloom the gelatin (see page 29).
2
Warm a little bit of the milk and whisk in the gelatin to dissolve.
3
Transfer to a blender and add the remaining milk, the chevre, buttermilk, yogurt, glucose, sugar, salt, and citric acid.
4
Puree until smooth.
5
Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturers instructions.
6
The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7
Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.
8
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
163
kcal
Calories
12
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 gelatin sheets, 55 g milk (1/4 cup), 60 g fresh chevre (1/4 cup), 55 g buttermilk (1/4 cup), and more.
Yes, Chevre Frozen Yogurt falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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