Recipes

 

Yogurt emulsified with evoo and ice cream for yogurt By Periko Ortega

Ingredients

• 300 gr of quality yogurt

• 50 gr of extra virgin olive oil

• 50 gr honey of your choice

• Emulsify everything and reserve cold

For the evoo ice cream

• 500 gr of vanilla ice cream

• 100 gr of evoo

• Mix with blender and freeze 

 

Preparation

1. Serve the ice cream in a bowl and serve the yogurt as a soup. finish with evoo

 

 

 

 

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