Wednesday, September 26, 2007

Raspberry frozen yoghurt

Every time I photograph food, I learn something more. With freshly made frozen desserts, it's better to let them harden up in the freezer for a while so the scoops hold their shape and don't melt into a lump. Especially when you try to photograph them in a sunbeam.

But putting the frozen yoghurt into a pretty demitasse and adding garnish makes up for many shortcomings. And it still tastes good! Very intensely raspberry.

The cup and saucer are part of a set I brought back from China. I don't have much occasion to serve espresso (not having a machine), but I've used them for desserts and also for amuse bouche soups, such as roasted red pepper soup with a dollop of crème fraîche and a basil leaf.


  1. That cup and saucer are beautiful - and perfect with your pretty yoghurt. I'd say your food photos are very good. :)

  2. I enjoy your blog -- first read about it in the Wed. Denver Post.

    Would you be willing to share the recipes for the strawberry and raspberry frozen yogurts?

  3. Hi Emily! Thanks for stopping by. I don't want to give the exact recipes because they're from a new book: David Lebovitz's "The Perfect Scoop." It wouldn't be fair to him.

    If you don't want to buy the book (though you probably will if you see it in person), you should be able to find lots of variations by Googling around.

    (I feel less compunction about sharing "Joy of Cooking" recipes, since it's a book most people have, or would probably buy anyway if they're cookbook-shopping.)