1 cup mint
1 cup basil
2.5 cups cream
2 vanilla beans
1 quart yogurt
1 teaspoon salt
Puree the herbs, vanilla and cream. Whisk into the yogurt. Season with salt.
1 cup mint
1 cup basil
2.5 cups cream
2 vanilla beans
1 quart yogurt
1 teaspoon salt
Puree the herbs, vanilla and cream. Whisk into the yogurt. Season with salt.
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