
½ cup almond milk
1 vanilla pod, deseeded or ½ tsp vanilla essence
2 tsp agar agar
1½ cups sheep’s yoghurt (unsweetened)
1 pomegranate, deseeded
½ cup almonds, roughly chopped
1 tbsp agave
Mint sprigs to garnish
1
Place the milk in a pot on the stove and gently heat with the vanilla seeds.
3
Stir in the agar and let it dissolve.
5
Allow it to cool then whisk in the yoghurt and agave.
7
Pour into individual moulds and refrigerate until firm, about 1 hour.
9
In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.
Ingredients
½ cup almond milk
1 vanilla pod, deseeded or ½ tsp vanilla essence
2 tsp agar agar
1½ cups sheep’s yoghurt (unsweetened)
1 pomegranate, deseeded
½ cup almonds, roughly chopped
1 tbsp agave
Mint sprigs to garnish
Directions
1
Place the milk in a pot on the stove and gently heat with the vanilla seeds.
3
Stir in the agar and let it dissolve.
5
Allow it to cool then whisk in the yoghurt and agave.
7
Pour into individual moulds and refrigerate until firm, about 1 hour.
9
In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.
Notes
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