Matt Sinclair's Yoghurt & Extra Virgin Olive Oil Sorbet

Matt Sinclair's Yoghurt & Extra Virgin Olive Oil Sorbet

Cooking time


Yoghurt & Extra Virgin Olive Oil Sorbet

1. Place gelatine in cold water to bloom, approximately 5-10 minutes.

2. In a large bowl add Cobram Classic Extra Virgin Olive oil, yoghurt, lemon zest and juice and whisk to combine.

3. In a small saucepan over medium heat add buttermilk and sugar and heat through until sugar has dissolved.
Once the buttermilk is warm and the sugar has melted, remove gelatine from water and squeeze out any excess. Add to the warm buttermilk and stir through until completely dissolved.

4. Pour buttermilk mixture into yoghurt mixture and whisk thoroughly to combine.

5. Transfer to ice-cream churner and churn as per equipment instructions. Transfer to air-tight container and into the freezer.

Brown Sugar Walnut Cakes

1. Preheat fan forced oven to 170C. Generously grease a large muffin tin.

2. Cream butter, sugar + salt with paddle mixer on medium speed until pale + fluffy, approximately 6-8 minutes.

3. Add eggs, one at a time, mix until evenly combined. Stop mixer.

4. Add walnut meal, flour + baking powder, mix on low until roughly combined, approximately 1 minute. Slowly add milk, mix on low until evenly combined, approximately 1 minute.

5. Spoon mixture into muffin tin, fill to ¾. Bake for 30-35 minutes or until golden brown and slightly darker around the edges.
Allow to cool for 5 minutes before turning out onto cooling rack.

Ingredients Chevron Icon

Yoghurt & Extra Virgin Olive Oil Sorbet

200ml Cobram Classic Extra Virgin Olive oil

600ml Greek yoghurt

400ml buttermilk

2/3 cup caster sugar

Zest of 2 lemons

1/4 lemon juice

3 sheets gelatine

Brown Sugar Walnut Cakes

250 gm unsalted butter, room temperature

250 gm brown sugar

Pinch of salt

2 eggs, room temperature

200 gm walnuts, blitzed into meal

200 gm plain flour

1 tsp. baking powder

200 ml milk