Peach & Cardamom Frozen Yogurt Terrine
This peach frozen yogurt terrine with cardamom is a creamy, elegant dessert that’s perfect for summer entertaining. Layers of peach purée, tangy yogurt, and whipped cream create a refreshing frozen treat that slices beautifully and can be prepared ahead of time
Ingredients
- 4 whole peaches 500 g whole; ≈350 g flesh after stoning
- 2 tbsp honey or sugar
- 1 tbsp lemon juice
- 350 g full-fat Greek yogurt
- 300 ml double cream whipped to medium–firm peaks
- 100 g icing sugar
- 0.5 pod vanilla or 1 tsp vanilla extract
- 4 pods cardamom seeds removed, finely ground
Instructions
- Line a 1 L loaf tin with cling film or baking paper, leaving overhang. Smooth the sides as much as possible
- Remove the stones of the peaches. Purée three of them with the honey and lemon juice; dice the remaining one. Optional: peel by blanching for smoother purée.
- Whip to medium–firm peaks.
- Mix the Greek yogurt, icing sugar, vanilla, and cardamom until smooth. Fold in whipped cream gently.
- Split mixture into ⅔ and ⅓. Stir peach purée into the larger portion; keep the smaller just vanilla-cardamon.
- Add half the diced peach to the bottom of the tin, followed by half the peach yogurt mix. Add all the unpeached yogurt mix, then the remaining peach yogurt. Top with remaining diced peach. Tap tin to remove air pockets.
- Cover and freeze for at least 8 hours, but preferably overnight.
- Lift out by gently pulling the lining. For clean slices, dip a knife in hot water before cutting.
Notes
For the cleanest slices, dip your knife into hot water, wipe it dry, and cut while the terrine is still firm.
If the terrine doesn’t release easily from the tin, briefly warm the outside — either by dipping the base into hot water or running a blowtorch lightly along the sides.
Always wrap the terrine tightly in cling film or baking paper to prevent freezer burn and unwanted flavours.
Tap the tin gently on the counter after layering to remove air pockets and create neat layers.
Chill your serving plates before slicing so the terrine stays cold longer at the table.
Don’t overwhip the cream — medium-firm peaks give the best structure without turning grainy.