Wild berry yoghurt ice cream

chef

Leonardo Pellacani

Serving 6

Prepare the cold yoghurt cream by mixing the Menù product with the milk and leaving in the slush maker for about 45 minutes. Spread a little blueberries well drained of their juice in the glasses; cover with the wild berry glaze and add the cold yoghurt cream. Decorate with a fresh mint leaf and serve.

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