Strawberry Shortcake Sundae
Shortcake biscuit, strawberry couli and quenelle of frozen Greek yogurt with icing sugar.
The making of this dish was inspired but my partner’s obsession with Froyo’s Shortcake Sundae and my obsession with making a better one for her. Doing so I learned that an authentic shortcake IS NOT even cake, rather a crispy topped and golden brown biscuit with sexy accompaniments.
Serving Size: 4-8
INGREDIENTS:
Frozen Yogurt:
32oz (4 cups) whole-milk yogurt, any flavor or greek
14oz (1 can) sweetened condensed milk
1/4 cup white corn syrup (optional for smoother yogurt)
Strawberry Couli (Fruit Sauce):
10oz frozen or fresh strawberries
2 cups (400g) granulated sugar
1/4 cup (50g) water
INSTRUCTIONS:
Churning Yogurt:
Freeze the bowl of your ice cream maker 24 hours in advance.
Whisk together yogurt, sweetened condensed milk, and corny syrup until fully mixed.
If yogurt mixture has warmed at all from mixing, refrigerate until cold. Pour cold yogurt base into ice cream maker.
Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17-20 minutes).
Scoop and store into freezer safe container. Smooth out the top and place a piece of plastic wrap over the top of frozen yogurt to prevent ice crystal formation.
Freeze until hard, 4 to 6 hours.
Before serving, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Serve and enjoy right away.
Fruit Sauce:
Combine strawberries, sugar, and water into a high-rimmed pot.
Stir until sugar is completely dissolved.
Simmer over medium-high heat until sauce has reduced by half. If you like a thicker consistency and a touch of water. Chill to top frozen yogurt for later or enjoy warm with different desserts.