Écorce glacée au sirop cru

Serves 1
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Directions

  1. 1In a bowl, mix the yogurt.
  2. 2In a bowl, mix the yogurt.
  3. 3In a bowl, mix the yogurt.
  4. 4Add chocolate chips to the yogurt.
  5. 5Add chocolate chips to the yogurt.
  6. 6Add chocolate chips to the yogurt.
  7. 7In a baking dish, spread parchment paper and pour the yogurt mixture.
  8. 8In a baking dish, spread parchment paper and pour the yogurt mixture.
  9. 9In a baking dish, spread parchment paper and pour the yogurt mixture.
  10. 10Add chocolate chips.
  11. 11Add chocolate chips.
  12. 12Add chocolate chips.
  13. 13Add cranberries.
  14. 14Add cranberries.
  15. 15Add cranberries.
  16. 16Add kiwi slices.
  17. 17Add kiwi slices.
  18. 18Add kiwi slices.
  19. 19Add pistachios.
  20. 20Add pistachios.
  21. 21Add pistachios.
  22. 22Add syrup.
  23. 23Add syrup.
  24. 24Add syrup.
  25. 25Freeze for two hours.
  26. 26Freeze for two hours.
  27. 27Freeze for two hours.

Ingredients

  • yaourt glacé
  • yaourt glacé
  • yaourt glacé
  • pépites de chocolat
  • pépites de chocolat
  • pépites de chocolat
  • fruits secs
  • fruits secs
  • fruits secs
  • cranberries
  • cranberries
  • cranberries
  • pistaches
  • pistaches
  • pistaches
  • fruits frais
  • fruits frais
  • fruits frais
  • sirop cru
  • sirop cru
  • sirop cru
  • fruits
  • fruits
  • fruits
  • fleurs
  • fleurs
  • fleurs
  • sucre
  • sucre
  • sucre

Equipment

bowlspoonbaking dish

Tips

  • Kosso is a Japanese technique of macerating fruits and flowers at cold temperatures with sugar for several days.