Frozen Yogurt with Rosemary and Candied Fruit
Finely chop 1 teaspoon of rosemary and mix with the powdered sugar. Leave to infuse overnight.
Finely chop the orange and lemon peel (even if it is already chopped).
Mix the yogurt with the candied fruit and the violets and then sift in the powdered sugar. Mix well and transfer to the molds. Freeze for 2-3 hours.
Just before serving, place the molds in boiling water to release the yogurt. Tip out onto a plate and serve garnished with slices of fruit and rosemary sprigs.