Our Recipes

Strawberries with yoghurt & elderflower ice cream & fennel-macadamia crunch

10 minutes prep.

20 minutes cooking

Serves 6

Ingredients

  • 150 g caster sugar
  • 2 tablespoons honey
  • 1 thyme sprig
  • 1 handful of elderflowers, plus extra to serve
  • 600 g natural yoghurt
  • Finely grated zest of 1/2 lemon, plus extra to serve
  • 250 g gripe strawberries, sliced

FENNEL–MACADAMIA CRUNCH

  • 1/2 teaspoon fennel seeds
  • 3 tablespoons chopped roasted macadamias
  • 1 teaspoon bee pollen
  • 1 tablespoon cacao nibs
  • Pinch of salt flakes

10 minutes prep.

20 minutes cooking

Serves 6

Method

Step 1 Add the sugar, honey, thyme, elderflower and 80 ml of water to a small saucepan over medium heat. Stir until the sugar dissolves and it becomes a light syrup. Strain the syrup and set aside to cool. Step 2

Once the syrup has cooled, combine it with the yoghurt and lemon zest and then churn in an ice cream machine according to the manufacturer’s instructions. Once churned, place in the freezer for 20 minutes before using.

Step 3

For the fennel–macadamia crunch, dry-toast the fennel seeds in a small frying pan over medium heat until toasted and fragrant, about 1 minute. Crush the seeds using a mortar and pestle and set aside to cool, then combine with the remaining ingredients in a small bowl.

Step 4

Serve the strawberries with a scoop of ice cream and cover with the macadamia crunch, a little extra lemon zest and a few elderflowers.

Ingredients
Method

Ingredients

  • 150 g caster sugar
  • 2 tablespoons honey
  • 1 thyme sprig
  • 1 handful of elderflowers, plus extra to serve
  • 600 g natural yoghurt
  • Finely grated zest of 1/2 lemon, plus extra to serve
  • 250 g gripe strawberries, sliced

FENNEL–MACADAMIA CRUNCH

  • 1/2 teaspoon fennel seeds
  • 3 tablespoons chopped roasted macadamias
  • 1 teaspoon bee pollen
  • 1 tablespoon cacao nibs
  • Pinch of salt flakes

Method

Step 1 Add the sugar, honey, thyme, elderflower and 80 ml of water to a small saucepan over medium heat. Stir until the sugar dissolves and it becomes a light syrup. Strain the syrup and set aside to cool. Step 2

Once the syrup has cooled, combine it with the yoghurt and lemon zest and then churn in an ice cream machine according to the manufacturer’s instructions. Once churned, place in the freezer for 20 minutes before using.

Step 3

For the fennel–macadamia crunch, dry-toast the fennel seeds in a small frying pan over medium heat until toasted and fragrant, about 1 minute. Crush the seeds using a mortar and pestle and set aside to cool, then combine with the remaining ingredients in a small bowl.

Step 4

Serve the strawberries with a scoop of ice cream and cover with the macadamia crunch, a little extra lemon zest and a few elderflowers.

In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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