7/8 cup (200 g) 7 oz granulated sugar
2/3 cup (150 ml) 1/4 pt water
juice and finely grated zest of 4 limes
284 ml carton double cream (heavy cream)
300 g tub Greek yogurt
50 g plain chocolate, melted
2/3 cup (150 ml) 1/4 pt water
juice and finely grated zest of 4 limes
284 ml carton double cream (heavy cream)
300 g tub Greek yogurt
50 g plain chocolate, melted
method
1. Place the sugar and water in a saucepan, bring to the boil and simmer gently for 5 minutes. Remove from the heat, add the lime juice and zest, and allow to cool.
2. Place the cream and yogurt in a bowl, and whisk until fairly thick. Whisk in the lime syrup and pour the mixture into a 1 kg loaf tin lined with clingfilm. Freeze for at least 2 3 hours until firm.
3. Remove from the freezer 20 minutes before serving. Turn out onto a serving plate and drizzle over the melted chocolate. Serve cut into slices .
2. Place the cream and yogurt in a bowl, and whisk until fairly thick. Whisk in the lime syrup and pour the mixture into a 1 kg loaf tin lined with clingfilm. Freeze for at least 2 3 hours until firm.
3. Remove from the freezer 20 minutes before serving. Turn out onto a serving plate and drizzle over the melted chocolate. Serve cut into slices .
serving amount
serves: 8
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