After Eight Lollies
Cucchiaio d'Argento
150 g Greek yogurt
180 ml whole milk
1/2 vanilla pod
2 tablespoons Fabbri mint syrup
Fabbri Kroccant, to taste
preparation 25 minutes
rest 5 hours, in freezer
cooking time 2 minutes
In a bowl, whisk the Greek yogurt with the milk, the seeds from the vanilla pod and the Fabbri mint syrup. You will need to mix thoroughly. Transfer into 8 ice-lolly moulds and place in the freezer for 5 hours, remembering to insert the stick when the mixture is hard enough to keep them upright.
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