Anna's Breaky Bowl Blueberry Sorbet

Anna's Breaky Bowl Blueberry Sorbet

This sorbet is one of Anna's family favourites, especially using Greek yoghurt and a little bit of olive oil. This combination brings out a fresh, comforting taste that will add a delicious something extra to your breakfast bowl.

 

Serves: 8

Prep time:  ½ hour

Cooking time: ½ hour

Tools:  Whisk, Frozen Dessert Maker

 

Ingredients

50gr  Frozen blueberries

125 gr  Caster sugar

75ml  Water

160gr Greek yoghurt

50ml Olive oil

10ml  Lemon juice

 
Method
Place Kenwood frozen dessert maker bowl in the freezer, preferably overnight

To make blueberry jam, place blueberries and 25gr caster sugar in a small saucepan and bring to the boil. Simmer on a low heat for 15-20 minutes; make sure to stir so it does not catch. Set aside to cool
In a small sauce pan, mix water with 100 gr of sugar and bring to the boil, once boiled allow to completely cool down. Add lemon juice
Place yoghurt into mixing bowl. Use whisk to mix syrup into the yoghurt, adding gradually so it all combines together

Gradually whisk the oil into yoghurt until combined
Pour the mixture into the pre-frozen freezer bowl. Attach to the Kenwood machine and churn the yoghurt sorbet until frozen
Remove and fold in the blueberry jam
Serve with your choice of breakfast, such as berries, shredded coconut, acai or honey nut granola

Kenwood has just launched its new Chef Sense Colour Collection range instore. The new range includes four pastel colours inspired by sweets, treats and confectionary.

 

Recipe created by pastry-chef extraordinaire Anna Polyviou for Kenwood, made using the gorgeous new Chef Sense Colour Collection.