Cu­cum­ber soup, ice cream made from Pik­to­galo cheese, sweet toma­toes and black vine­gar Ice cream

Cuisine | a&d - - Exotic Cuisine -

120 g of sugar 140 g of glu­cose syrup

200 g of yo­gurt 560 g of sour milk •Mix to­gether sugar, glu­cose syrup and half of the yo­gurt. Bring to the boil over low heat and cook un­til the sugar melts. •Re­move from heat. Add the sour milk and yo­gurt. Mix us­ing an elec­tric mixer. •Re­frig­er­ate the mix­ture un­til it be­comes com­pletely cold. Use an ice cream maker to en­sure the right con­sis­tency.

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