300 gr strained yogurt
250ml heavy cram
1/3 cup icing sugar
1 spoon of vanilla essence or 16g vanilla sugar
1 teaspoon lavender seeds
2/3 of cup or 150 gr raspberries topping
300 gr strained yogurt
250ml heavy cram
1/3 cup icing sugar
1 spoon of vanilla essence or 16g vanilla sugar
1 teaspoon lavender seeds
2/3 of cup or 150 gr raspberries topping
1) With an electric mixer, beat on medium speed for 5-6 minutes the cream and the icing sugar until you get a soft light and creamy look.
2) Reduce mixer speed to low and add the yogurt, vanilla and lavender.
3) Separate the mixture into 3-4 small bowls.
4) Add the berries on top and refrigerate just until chilled.
A recipe by Chryso Lefou
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