Wild berry yoghurt ice cream
Leonardo Pellacani
Menù Ingredients
to taste Fresh mint
800 g Milk
Serving 6
Prepare the cold yoghurt cream by mixing the Menù product with the milk and leaving in the slush maker for about 45 minutes. Spread a little blueberries well drained of their juice in the glasses; cover with the wild berry glaze and add the cold yoghurt cream. Decorate with a fresh mint leaf and serve.
