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Crystallised violet semi-freddo
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 3 hrs 30 mins
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Ingredients
for
8
- Ingredients
- ¼ cup candied Orange peel
- ¼ cup candied Lemon peel
- 2 Tbsps crystallized violet
- fresh rosemary
- ¾ cup powdered sugar
- 2 cups natural Yogurt (3.5 % fat)
Preparation steps
1.
Finely chop 1 tsp of the rosemary leaves and mix with the icing sugar. Leave to stand, preferably overnight.
2.
Finely chop the candied peel (even if it is already chopped). Mix the yoghurt with the candied peel and candied violets, sieve the icing sugar over, then stir in and divide the mixture between eight 100 ml dariole moulds.
3.
Put into the freezer for 2-3 hours. Shortly before serving stand the moulds briefly in boiling water, then turn the frozen yoghurts out on to plates. Serve garnished with rosemary sprigs and fruit slices of your choice.
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