Vegan Frozen Yogurt With Strawberries And Caramel - cooking recipe

Ingredients

6 tbsp egg substitute powder
1/2 cup sugar + 4 tbsp
1 cup soy milk
1 1/4 cup soy yogurt
3 tbsp lemon juice
2 sprigs fresh elderflowers, flowers of 1 sprig stripped from stems (optional)
14 oz strawberries, halved or quartered depending on size

Preparation

Beat the egg substitute powder and 1/2 cup water with a hand mixer. Add 1/2 cup sugar and beat for 3 mins. In a saucepan, heat the milk until lukewarm (do not allow to boil), remove from the heat and gradually stir into the egg substitute. Place over a hot water bath and beat until thick and creamy. Remove from the bath and stir in the yogurt and lemon juice. Spoon into a freezer safe container and freeze for 2-3 hours. Stir and freeze for a further 4-6 hours.
Reserve a few flowers for decoration and mix the remainder with the strawberries and 2 tbsp sugar. Chill for 30 mins. In a frying pan, melt 2 tbsp sugar until lightly caramelized. Spread thinly on a piece of parchment paper and press in the whole elderflower sprig. Freeze.
Cut the frozen yogurt into cubes and break the caramel into pieces. Arrange in dessert dishes with the strawberries. Sprinkle with the remaining flowers.