Frozen yogurt with mint and extra virgin olive oil
A bunch of fresh mint
50ml extra virgin olive oil
2 soya yoghurt pots (125 grams per pot)
Liquidise the mint leaves and mix with the water and sugar. Heat gently to make a syrup. Add the gelatine.
Place the mixture in a blender with the extra virgin olive oil. Allow to cool. Gently add the yoghurt and place in the freezer in a suitable container for at least 3 hours. Stir occasionally to avoid crystallisation.
Decorate with mint leaves before serving.
Ø Serve with tropical fruit salad, with fresh mango or fresh pineapple slices
Ø Serve with rich chocolate cake or melt your favourite chocolate and drizzle over the ice cream from a teaspoon