Orange-Chilli-Ricotta Frozen Yogurt
For the photo above, I used a whole dried chilli and crushed with morter & pestle (you could pulse with a spice grinder.) If you are using chilli flakes, run a knife though the flakes. You want a finer consistency than large flakes. If you want to use chilli powder, then just start with a generous pinch and taste. You can always add more!</em> <em>Yes - the course sea salt for sprinkling is important! Please don't skip this. The salt really brings together the sweet and savory parts of the dessert.*If you don't have greek-style yogurt, use 6 cups of plain, whole milk yogurt. Line a strainer with a couple of layers of cheesecloth. Spoon yogurt on cheesecloth and let that strain for at least 4 hours in the refrigerator in a bowl large enough to catch the water that strains out. 6 cups of plain, whole milk yogurt will yield 3 cups strained.
Ingredients
- 3 cups greek-style yogurt *if you don't have greek style yogurt, see note below
- rind from 1 orange (finely grate with rasp grater)
- 1/4 cup ricotta
- 1/4-1/2 teaspoon finely crushed, dried chilli
- 3/4 teaspoon fine sea salt
- 3/4 cup sugar
Garnish:
- course sea salt, for sprinkling
- additional grated orange rind, for sprinkling
Instructions
- Combine all ingredients except the garnish. Taste...does it need more chilli or salt? Let the mixture sit in the refrigerator for at least 1 hour.
- Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
- When ready to serve, sprinkle with some grated orange rind and course sea salt.
Tried this recipe?Let us know how it was!