Frozen Yoghurt, Pine, Wood Sorrel Recipe
The combination of frozen yoghurt and pine makes for a wonderful post-meal treat – more than enough reason to go out foraging for a few pine needles!
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Ingredients
- 400g of live yoghurt
- 100ml of double cream
- 100g of sugar
- 85g of glucose
- 2 gelatine leaves
- 200ml of vegetable oil
- 50g of pine needles
- 1 egg yolk
- 17.5g of icing sugar
- citric acid, to taste
- 25g of Douglas fir pine needles, dried
- 25g of citric acid
- 1 handful of freeze-dried yoghurt
- 100g of wood sorrel
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