20 mins plus freezing
Not Too Tricky
serves 4
About the recipe
If you’re looking for something quick, easy and refreshing on a hot summers day, then a matcha fro-yo is just what you need. Topped with a fresh strawberry drizzle and shards of sesame snaps, it feels special enough for a dinner party, but easy enough to enjoy as a low-effort sweet treat. And, if you want to make things even easier, feel free to swap in shop-bought sesame snaps.
Ingredients
2 teaspoons good-quality matcha powder
1 teaspoon vanilla bean paste or extract
2 tablespoons runny honey
300g Greek yoghurt, plus 4 tablespoons
400g ripe strawberries
2 tablespoons sesame seeds
SESAME SNAPS
225g caster sugar
50g sesame seeds
Method
- Add the matcha powder to a bowl and cover with 120ml of warm, but not boiling, water. Add the vanilla, half the honey and 300g of yoghurt to the bowl and whisk until well combined.
- Tip it all into an ice cube tray, tap a couple of times to remove any air, then freeze for 4 hours, or until solid.
- For the sesame snaps, put the sugar and 4 tablespoons of water into a small frying pan on a medium heat, then stir to make a syrup. Carry on cooking until light golden, but do not stir, then add the sesame seeds and continue to cook until dark golden. Pour the sesame caramel onto an oiled non-stick tray and spread around with a spoon (be careful as it is very hot!) to ½cm-thick. Allow to cool for 15 minutes, then snap into smaller pieces.
- For the drizzle, hull the strawberries, then finely grate into a bowl and stir in 1 tablespoon of honey.
- Once frozen, click the matcha ice cubes into a food processor, then blitz with 4 tablespoons of yoghurt until smooth.
- Divide between bowls, then top with spoonfuls of the strawberry drizzle and a few shards of sesame snaps (save any leftovers in an airtight container for another day).
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