This frozen yoghurt recipe from Alyn Williams makes a splendid alternative to ice cream - it's lower in fat, has a fresher flavour with a hint of honey, and does not require an ice cream maker to make.
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Place the sugar and water in a saucepan and bring to the boil while whisking continuously until the sugar has dissolved. Pour the syrup into a bowl and set aside
100ml of water, cold
100g of caster sugar
2
Combine the yoghurt, honey and crème fraîche in a mixing bowl, then whisk in the sugar syrup. Pass through a sieve into a plastic container and freeze
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.
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Frozen yoghurt
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Frozen yoghurt