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Martin Benn

Yoghurt Sorbet

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Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 500 g (1 lb 2 oz) Greek-style yoghurt
  • 75

Method

Combine all the ingredients with 200 g (7 oz) of water in a bowl and whisk together well. Transfer to a pacojet container and freeze for 24 hours.

Process the yoghurt sorbet in the pacojet an

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