Frozen yogurt with sesame seeds
- 1 disc (approx. 45 g) of frozen puff pastry
- 100 g peeled sesame seeds
- 1 Egg (size M)
- 2 EL Milk
- 500 ml yoghurt ice cream
- 2 stem (s) Mint
- 125 g red currants
- 50 g Sugar
- baking paper
25 minutes
very easy
- 1.
- Let the puff pastry thaw at room temperature. Toast the sesame seeds in a pan without fat. Whisk the egg and milk together. Roll out the dough in a rectangular shape (approx. 12 x 22 cm) on a floured work surface.
- 2.
- Brush with beaten egg and sprinkle with 50 g sesame seeds. Cut the dough crosswise into strips approx. 1 cm wide.
- 3.
- Line the baking sheet with baking paper. Place strips of dough on top and bake in a preheated oven (electric stove: 225 ° C / fan oven: 200 ° C / gas: see manufacturer) for 10–15 minutes until golden brown. Cool on a wire rack.
- 4.
- Roast 50 g sesame seeds in a pan without fat. Take out and let cool down. Cut the ice cream into 8 equal pieces. Roll pieces of ice in the cooled sesame seeds and freeze for another hour.
- 5.
- Wash the mint, shake dry and pick off the leaves from 1 stalk. Chop the mint leaves. Bring the currants, sugar, chopped mint and 100 ml of water to the boil, remove from the heat and allow to cool.
- 6.
- Arrange 2 pieces of ice cream, berry compote and sesame sticks and decorate with mint.
1 person approx:
- 530 kcal
- 2220 kJ
- 10 g protein
- 30 g fat
- 52 g carbohydrates
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