So, I have been feeling more inventive in the kitchen lately (no clue why) and so I often end up just making something up. Sometimes this actually works. I have been adding dollops of this and that to plates, and trying to ensure the plating is lovely too. And, so, one night, there I was, with a sheep's milk yogurt, some sliced fresh strawberries, and 2 black velvet apricots I bought because, well, frankly, they were beautiful. The sheep's milk yogurt is from here. I have bought it twice because I think I will eat it and then end up using it to make things. The ginger is what attracts me. Plus, I am trying to have some sort of sense of food adventure. Anyway, here's what I did with the latest batch I bought:
1. I threw some strawberries into a small food processor (maybe 1/4 to 1/3 cup. I added some of the yogurt which, by the way, was ginger flavored to start with. How much? Maybe 3 Tablespoons? And then I whirred things for a bit. Not too lung, so there were some chunks. I added some finely chopped fresh ginger (maybe 1/2 Tablespoon and a few bits of candied ginger before I whirred.
2. I divided what I got between two small ramekins and stuck them in the freezer, covered with some clear wrap. I let them more or less freeze (not quite the whole way because I am not known for my patience).
3. Meanwhile, I peeled the two apricots (which, alas, were a tad overripe) and tossed the fruit into the (clean) food processor, added a bit of yogurt and whirred again. I then added this on top of the (now more or less frozen) strawberry stuff.
4. Once the now striped wonder froze, I served it with a few strawberry slices and a piece of mint on top. It was actually among the more delightful things ever. The tastes went well together, the strawberry and apricot went nicely with the sheep yogurt flavor and the ginger brought out the highlights. If I make it again, all I will do is make it a tiny bit less sugary by, perhaps, omitting the candied ginger.