Maybe you think that a chef is not a very creative profession. If so, then you are wrong. Every chef is an artist at heart. Only their desire to create rises not from beautiful landscapes or the perfection of the human figure, but when they see food they cannot pass by, so a chef makes something. This is how new recipes are born. One of them, the name of which was invented by the guests of our school, is Pino Ice
Maybe you think that a chef is not a very creative profession. If so, then you are wrong. Every chef is an artist at heart. Only their desire to create rises not from beautiful landscapes or the perfection of the human figure, but when they see food they cannot pass by, so a chef makes something. This is how new recipes are born. One of them, the name of which was invented by the guests of our school, is Pino Ice- Prep time: 40 minutes + 1 hour’s chilling
- Cook time: 10 minutes
- Serves: 10-12
- Difficulty: easy
- Course: dessert
- Cookware: fine sieve, blender, silicone spatula,
- Cuisine: European
Ingredients
- 500 ml natural yogurt
- 100 g icing sugar
- 500 g frozen or fresh berries, raspberries, cherries, strawberries, or blackcurrants
- 70 ml dry red wine
- 70 g sugar⠀
Cooking method
Step 1
If the berries are frozen, then they do not need to be thawed before cooking. If the berries are fresh, then peel the stalks, pit the cherries. In a saucepan cook the berries over low heat for 15 minutes. Add wine and sugar. Cook for a further 15 minutes. Remove the sauce from heat and leave to cool. Blitz with a blender until smooth. Rub through a fine sieve and set aside.
Step 2
Pour yogurt into a container, add icing sugar and stir until completely dissolved. Add fruit sauce and mix well. Pour into moulds and freeze.
My tips and tricks:
To make Pino Ice, you will need a lot of natural yogurt. What to do if there is not enough, only one pot, but you don’t want to go to the store? If you are like me and you always have milk in your fridge, you are saved. You can make yogurt in a thermos. No yogurt makers and dry starter cultures. We need 1 litre whole milk, 200ml yogurt, and one 1½ litre thermos. Pour boiling water into a thermos, pour out, wait until steam comes out and close the lid. We need to keep the thermos warm inside. Then heat the milk to 38-40°C. Pour room temperature yoghurt into a separate container, add 100ml milk and stir so that there are no lumps. Pour in the remaining milk, mix well, pour into a thermos, close the lid and leave for 6-8 hours. Put the ready yogurt in the refrigerator for 1 hour 30 minutes – 2 hours to stop the growth of bacteria. And remember the connection: the longer the yogurt is in the thermos, the sour it tastes.
- 500 ml natural yogurt
- 100 g icing sugar
- 500 g frozen or fresh berries, raspberries, cherries, strawberries, or blackcurrants
- 70 ml dry red wine
- 70 g sugar⠀
- If the berries are frozen, then they do not need to be thawed before cooking. If the berries are fresh, then peel the stalks, pit the cherries. In a saucepan cook the berries over low heat for 15 minutes. Add wine and sugar. Cook for a further 15 minutes. Remove the sauce from heat and leave to cool. Blitz with a blender until smooth. Rub through a fine sieve and set aside.
- Pour yogurt into a container, add icing sugar and stir until completely dissolved. Add fruit sauce and mix well. Pour into moulds and freeze.