This recipe is inspired by the gelato I had in Milan, a recipe from the TOTAL Greek Yogurt site and my visit to Gelato Mio workshop last week.

I made the frozen yogurt with double cream this time instead of whipping cream (click here for strawberry frozen yogurt). The whipping cream in my opinion gave a more ice cream like taste and the double cream gave it a creamy mousse taste. Chose whichever you prefer.

This frozen yogurt/mousse is really easy and quick to make. There are only about 3 steps!

Ingredients

300ml double cream or whipping cream

1 jar of lemon curd

1 cup TOTAL Greek Yogurt

generous handful of basil leaves

1. Beat the cream until it becomes thick and creamy using an electric mixer. Fold in the lemon curd by hand.

2. Chop the basil leaves very finely or blitz them in a food processor. Fold them into the mixture.

3. Pour the mixture into a flat bottomed contained and freeze for minimum 2 hours. If frozen overnight thaw for 15 minutes before serving.