SALTED HONEY FROZEN YOGHURT, WITH THYME


With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.

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INGREDIENTS

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1 ½ cans of coconut milk

3 cups plain Greek style yoghurt

2 tsp vanilla essence

1 tsp vodka (optional- keeps it from being icy)

1 ½ cups honey

¾ tsp sea salt

Juice of ½ a lemon

1 tbsp thyme leaves

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METHOD

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PLACE all ingredients in a bowl except the thyme leaves,

and only use ½ cup of honey to start with


STIR to combine


POUR into an ice cream maker.


AT the end of the blending process, add the other

half of the honey and turn it off


TRANSFER to a dish and freeze for three hours


IN another pan, combine the last half of honey with 2 tbsp

water and thyme leaves, and warm through on low heat


TAKE the ice cream out of the freezer and let stand for 10 minutes

before serving. Drizzle with the honey thyme mixture to finish

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