This is another recipe from Jane Lawson’s book "Cocina Nueva". ( Now also in paperback).
It reminds me of a Charlie Trotter dessert with melon soup with mousse and fruit, but is much simpler to complete and the taste and appearance are superb.
It is a great combination of flavours and such a refreshing finish to a meal.
Certainly this one can be done in any food processor, but you can use yoghurt that you made in the Thermomix to further impress your guests.
Strawberry Gazpacho with frozen yoghurt
40 g sugar
375 g thick yoghurt (Greek or sheep’s milk)
2 tbsp milk
1 tsp vanilla extract
30 g sugar
750 g very ripe, sweet strawberries, hulled
1 tsp vinegar (preferably sherry or balsamic)
2 Tbsp olrosso sherry (optional)
Fruit such as kiwi fruit, melons, strawberries, grapes, peaches, cut into dice
1 Tbsp mint leaves, finely shredded
Line a 20 cm square shallow dish (or similar) with two sheets of plastic wrap long enough that they will be able to be folded over to cover the top of the mixture once filled.
Place the sugar in the TM bowl and grind for 15 seconds on speed 9. Add the other ingredients and mix for 10 seconds on speed 3. Pour into the lined tray, smooth out and then cover with the overhanging plastic wrap and place in the freezer for 4 hours or until set.
Place the sugar in the TM bowl and grind for 15 seconds on speed 9. Add the other ingredients and mix for 30 seconds on speed 9. Strain through a fine sieve and chill for 2 – 3 hours.
Divide the strawberry purée between 4 shallow bowls. Place fruit garnish onto purée and cut the frozen yoghurt into 1.5cm cubes or diamond shapes and place around fruit. Sprinkle mint over the top.