Leontines per 5
€5,60
Ingredients
Preparation
- Put the frozen strawberries in a bowl and let them thaw. Place a thin tea towel in a sieve and hang this in a tall bowl. Spoon the yoghurt into the sieve with cloth. Add a few mint leaves. Set aside cool and let drain for a few hours. Remove the mint and scrape the yoghurt from the cloth into a bowl.
- Thaw the frozen strawberries and blend on a high heat until it is a smooth mixture. Quickly pour this mixture through the sieve (without a cloth) so that the excess liquid is out.
- Put the mixture back into the mixer and add half of the hangop. Mix briefly until everything is blended. If necessary, mix a teaspoon of honey into the other half of the hangop.
- Make the Leontine crumble by gently hitting the bag with a rolling pin. Put the strawberry-hangop in a bowl. Spoon the hangop on top on one side and the crumble on the other. Finish by placing fresh strawberries in the middle.
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