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.
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