Berry & Yogurt Sorbet with Rosemary Shortbread
This Frozen Berry dessert is not truly a sorbet in that it contains dairy but its light and refreshing nature is what makes it so similar to one. It is the perfect climax to a heavy meal that will ease your guests guilt about having a sweet dessert while also not making their belts feel too tight. The shortbread have a very subtle rosemary flavour that most wouldn't discern unless being told explicitly about it, they're a great accompaniment to the berries that adds a bit more substance to the dish.
Difficulty: Baking takes precision, berries are fun and easy
500g Frozen Berries
2 Tbsp Icing Sugar
1/2 cup Greek Yogurt/Double Cream
225g Unsalted Butter (Cold, in thin slices)
1/2 Cup White Sugar
2 Tbsp Rosemary (finely chopped)
1 Tsp Kosher Salt
1/8 Tsp Vanilla essence
2 1/4 Cups Flour
Sugar for coating
Add all ingredients to a food processor and pulse to a crumbly texture before blending on medium speed to a thick but smooth mixture.
You may serve this immediately or place in a airtight container in the freezer until ready to serve
Preheat oven to 150 C and line a backing sheet with wax paper
Combine butter, rosemary, sugar, salt and vanilla in a bowl with a spoon/spatula until the butter softens and the ingredients are coming together
Add the flour to the butter mixture and using your hands rub the flour into the butter so that you get a buttery crumb like mix. Press the crumbs together into a ball of dough
Place dough on a floured surface and press into a 1/2 inch thick rectangle, cover with cling film and using a rolling pin flatten it to 1/4 inch thickness
Cut the dough into 5 even strips lengthwise and 6 rectangular pieces width wise
Transfer rectangles to the wax paper lined sheet, sprinkle each with a pinch of sugar and poke 4 rows of holes in each with a fork
Bake in an oven for ±50 minutes or until golden brown
Let the cookies cool for 10 minutes on the sheet before transferring to a cooling rack for final cooling.