difficulty
Easy

quantity
a 4kg pan

time to prepare
30 minutes

Yogurt and Passion Fruit

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METHOD OF WORKING

  1. weigh 200 gr of yogurt per kg of mix
  2. weigh 30 gr of Lea Yogo 30 per kg of mix
  3. mix it
  4. freeze it
  5. ripple with Passion Fruit Variegato
  6. complete with rippling sauce
  7. complete the decoration

INGREDIENTS

  • Lea Yogo 30
  • Passion Fruit Variegato
  • fresh yogurt
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