Celebrity's EatSmart Recipes
Summer Minestrone with Basil Yoghurt Sorbet
"3 Less" Dish
Feature
The sorbet made of low fat dairy greatly reduces the fat content compared to traditional ice cream. The natural sweetness of fruits also avoids the use of extra sugar.
Ms Zoe TSOI
Australian Accredited Dietitian, Health Promotion Sub-Committee of HKNA
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Ingredients to serve 8
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Strawberry slices, trimmed and sliced
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1 kg
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Garnish
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Cherry tomatoes, stemmed
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1
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Small fennel bulb, trimmed and diced
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8
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Red pepper, cut into strips
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1
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Strawberries, wedged
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16
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Blueberries
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24
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Raspberries
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16
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Basil Yoghurt Sorbet for 8 portions
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Low-fat milk
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175 ml
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Low-fat plain yoghurt
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250 ml
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Lemon Juice
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1/2
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Basil
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150 g
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Zest of orange
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1/4
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Cooking Method
- In a large bowl, gently squeeze the strawberry slices till juiced. Cover the bowl with plastic wrap. Set the bowl over hot water and steam at 80°C for 1 hour. Place in the refrigerator overnight.
- Seal the fennel into an airtight plastic bag, and the red pepper into another. Sous vide at 85°C for 15 minutes. Set aside.
- Stalk the basil leaves; chop half of them finely.
- In a steel pan, mix the low-fat milk and the whole basil leaves. Add the orange zest. Boil the mixture on low flame for 5 minutes until bubbling. Sieve and let cool.
- Add the yoghurt, chopped basil leaves and lemon juice to low-fat milk. Cover with plastic wrap, and place in the freezer.
- Sieve the strawberries and transfer the juice to a plate. Garnish with the strawberries, raspberries, blue berries and cherry tomato. Place the fennel dices, red pepper strips and basil leaves on top of the cherry tomato. Spoon the basil yoghurt sorbet onto the plate and serve.
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