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.
I was reminded today of two things I have learnt since I started visiting the kitchens of high-end restaurants and chatting to chefs to build awareness of Velvet Cloud:
I was reminded today of two things I have learnt since I started visiting the kitchens of high-end restaurants and chatting to chefs to build awareness of Velvet Cloud:
It is a good Sunday when you wake up to two mentions in the papers !!That's what happened yesterday. Firstly in The Sunday Times Ireland 100 Best Restaurants by John...
It is a good Sunday when you wake up to two mentions in the papers !!That's what happened yesterday. Firstly in The Sunday Times Ireland 100 Best Restaurants by John...
As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt. It adds a lovely tang and moisture to your...
As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt. It adds a lovely tang and moisture to your...
