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
