Iced Yoghurt

Preparation info
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By Sat Bains

Published 2012

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For the Iced Yoghurt

  • 1 leaf gelatine
  • 50 ml double cream
  • 40 g


Soak the gelatine in some iced cold water. Bring the cream, glucose, sugar and citric acid up to the boil. Take off the heat and add the gelatine. Whisk in the yoghurt, emulsify and strain.

Allowing 20 g per person pour the mix into 4cm x 4cm moulds and freeze.

The yoghurts and pass