Ingredients
Preparation
Cooking
Photos
Sheeps yoghurt mousse
1200gr sheep’s yoghurt
900gr cr?me fraiche beaten
150gr fine sugar
7gr cardamon
4gr nutmeg
150gr pistachios from Aegina
150gr blanched sliced almonds
150gr sugar
Sheeps yoghurt mousse
Roast the ingredients in a pot until a little smoke appears, break with a rolling pin and add to the mousse just before serving.
Sheeps yoghurt mousse
Roast in a large pot on high heat and add nutmeg.
