INGREDIENTS
- 7 Fisheries
- 150g strawberries
- 1 tablespoon lime juice
- A creamy yogurt-type pearl milk
- 50g sugar
- 4 tablespoons slivered almonds
DIRECTION
- Rinse, hull and slice strawberries into pieces.
- Place in a small saucepan with sugar and lemon, then marinate in the fridge for 2 hours.
- Once the strawberries have made the juice, place the pan on the heat and cook about 15 minutes over low heat for a syrupy liquid.
- Cool, and then mix in grout.
- Meanwhile, peel, pit and puree peaches with yogurt for at least 5 minutes to incorporate air.
- Pour into a tray-type topper, put the lid and freeze two hours.
- Resume mixing and mix in blender for 3 minutes, and return to fresh two hours.
- Providing a second container being closed.
- Out again the tray, mix one last time.
- Toast the almonds dry for 5 minutes in a pan.
- Pour half the mixture to peaches in the box melon.
- Pour half of the strawberry sauce and roasted almonds, then mix the rest of the peach and almond sauce.
- Place a skewer in every way to get a marbled effect, then return to freezer until the tasting.
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