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