Recipes
Date posted: 26/04/2019
Ingredients
| Greek style yoghurt | 2kg |
| Pistachio kernels | 100g |
| Cravendale whole milk | 500ml |
| Tate & Lyle icing sugar | 30g |
| Boiron mango purée | 60ml |
| Yarde Farm clotted cream vanilla ice cream | 200g |
Method
- Place the yoghurt in a blender and place into the fridge.
- Dry fry the pistachio kernals and crush lightly - leave to cool down as this will be for the topping.
- Add all the other ingredients to the blender and mix.
- Serve in your desired glass and top with the crushed pistachio and a drizzle of mango puree.