Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
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.
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
Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.