Ingredients
200g frozen mixed berries defrosted or fresh berries in season
1 450g pot Velvet Cloud yogurt
15 g flaked almonds toasted
Method
Spoon the sheep’s yogurt into two glasses, top with half the berries, and then repeat the layers. Sprinkle with the flaked almonds and serve. To make an Eaton mess twist on this dessert mix small pieces of meringue into the berries before layering.
This week we had a lovely visit for one of our luxury farm food visits and Siobhan the sheep played a blinder
This week we had a lovely visit for one of our luxury farm food visits and Siobhan the sheep played a blinder
First day of school My baby junior shepherd started his first day of his last year of school yesterday and my heart is a bit sore. Very soon in less...
First day of school My baby junior shepherd started his first day of his last year of school yesterday and my heart is a bit sore. Very soon in less...
Salad with Velvet Cloud Sheep's Yogurt Dressing The Sunday Business Post had a lovely review of Coppinger Row by Jordan Mooney, which opened its doors again this summer on Orwell...
Salad with Velvet Cloud Sheep's Yogurt Dressing The Sunday Business Post had a lovely review of Coppinger Row by Jordan Mooney, which opened its doors again this summer on Orwell...
