200 ml of vegetable cream (or already sweetened cow's milk to whip)
250 g of whole yogurt
to decorate fresh fruit such as kiwi, strawberries, mango, blueberries etc.
fresh mint
PROCEDURE
Blend the granola with a mixer to obtain a uniform grain. Melt the butter and mix it with the grain.
Cover a baking sheet or mold with parchment paper and distribute the sprinkles. Compact by placing a piece of parchment paper on the surface and pressing with your hands.
Place in the refrigerator.
To make the cream, whip the cream and fold it into the yogurt using bottom-up movements.
Pour into the mold and level. Transfer to the freezer for at least 3 hours (you can prepare it the day before).
Turn it out onto the serving plate.
Using cookie cutters, cut out hearts or stars/flowers etc. from the fruit pulp and distribute over the surface of the cake. Add blueberries and mint leaves.
