Frozen lemon & ginger yogurt terrine

Latest comments and suggestions

• Daniela

  04 May 2008

  Daniela rated and commented on this recipe

  

  This was a big hit with my dinner guests. I added two tablespoons of lemon curd to the yoghurt mixture, which gave a stronger lemon flavour and worked very well.

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• kcikingkatie

  31 May 2008

  kcikingkatie rated and commented on this recipe

  

  I would take it out of the freezer at least 45 mins before serving next time. it was alittle too frozen for my liking but tasted lovely all the same

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• bastienetantoine

  26 May 2009

  bastienetantoine commented on this recipe

  Hello! I'm French and one of my English Friend gives me this good recipe. Here in France I do not find "stem ginger in sirup". Can you says me if you know how I can do. Thanks you and sorry for my English... Nice to know this @site. Sophie

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• catcrazywoman

  13 July 2009

  catcrazywoman commented on this recipe

  bastienetantoine - you could try making a sugar syrup and putting some crystallised ginger pieces in it but I don't know if this would work. You may also possibly find it in the English section of some of the large hypermarkets.

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• Lizzie

  23 February 2010

  Lizzie rated this recipe

  

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• mrs_summers

  29 June 2010

  mrs_summers rated and commented on this recipe

  

  Lovely! Followed Daniela's advice and added some lemon curd. Very easy and quick to make, no measuring needed so can just be thrown together in 10 minutes. Very filling, I thought it was more suited to feed 10 rather than 6 so will halve the recipe next time.

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• ClairSP

  23 September 2010

  ClairSP rated and commented on this recipe

  

  Yummy! This went down a treat with guests. It was really easy to make and great as a make-ahead dessert. Agree with others that its definitely worth adding lemon curd, and that it definitely needs at least 45mins out of the freezer before serving.

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• Alison

  05 December 2010

  Alison commented on this recipe

  I would (will!) try makng this with Yeo Valley's scrummy Lemon Curd Yogurt; it's fabulous for all sorts of quick puds.

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• Alison

  05 December 2010

  Alison commented on this recipe

  I would (will!) try making this with Yeo Valley's scrummy Lemon Curd Yogurt; it's fabulous for all sorts of quick puds.

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• susiebonnie

  18 March 2011

  susiebonnie commented on this recipe

  This was really lovely and so easy to do.................but its essential to take it out of the freezer at least 30-40 mins before required. I added lemon juice as well as the rind, next time will try adding lemon curd also as others have suggested.

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• ZeTallGerman

  26 May 2011

  ZeTallGerman commented on this recipe

  Made this night to take to a friend's place for the weekend... didn't have lemon curd so I added a bit of honey instead (found the mix not quite sweet enough). The proof is in the eating... looking forward to having this for dessert tomorrow!

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• ZeTallGerman

  29 May 2011

  ZeTallGerman rated and commented on this recipe

  

  Everyone loved this as it was refreshing and not too sweet... most of us even had 2 slices :-) Agree with others that it definitely needs a minimum of 45min out of the freezer before serving. Will be making this again!

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• bev

  20 November 2011

  bev rated this recipe

  

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• Sandie

  12 February 2012

  Sandie commented on this recipe

  Agree with adding 1 desert spoonful lemon curd, delicious. added more ginger bisciuts, took out the freezer and cut off enough for 2 about 30/40 mins before serving, a real winner

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• lovelycook in Oxfordshire

  17 December 2012

  lovelycook in Oxfordshire commented on this recipe

  I wouldn't make this again. It was out of the freezer for 45 minutes and I'd only made up half of the recipe. The texture wasn't overly appealing, although the stem ginger gave it a nice flavour. I'll be going back to the coffee semifreddo recipe when I need a get ahead dessert in future and the orange version is also good.

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• Stormers Girl

  01 April 2013

  Stormers Girl rated and commented on this recipe

  

  Ok but was too hard and icy even after being out of the freezer for 30 mins, had to saw it into portions! wouldn't make again.

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Ingredients

• 500ml pot Greek yogurt
• 284ml pot double cream , lightly whipped
• 1 lemon , zested
• 4 pieces stem ginger in syrup from a jar, shredded plus 2 tbsp syrup from the jar
• 3 tbsp Stone's original Green Ginger wine (optional)
• 10 ginger biscuits, crushed

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes, plus freezing time

Ingredients

• 500ml pot Greek yogurt
• 284ml pot double cream , lightly whipped
• 1 lemon , zested
• 4 pieces stem ginger in syrup from a jar, shredded plus 2 tbsp syrup from the jar
• 3 tbsp Stone's original Green Ginger wine (optional)
• 10 ginger biscuits, crushed

Per serving

442 kcalories, protein 7.1g, carbohydrate 25.8g, fat 35.2 g, saturated fat 19.5g, fibre 0.4g, salt 0.33 g

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