ingredients

1 jar of Fruity Intense Cherry
1 jar of Fruity Intense Rhubarb
1 package of Breton pucks
2 dl whole liquid cream
1 natural yoghurt

Steps

Step 1

Pour the cold cream very cold in a deep and narrow bowl placed in a large salad bowl filled with ice cubes. Whisk for about 5 minutes with an electric whisk until you get a very firm mousse . Mingle it with natural yogurt by turning from bottom to top; go deep down.

2nd step

In twenty vodka glasses or mini jam jars, layer: thin layer of Intense Fruity Cherry, shuffleboard Breton crumbling, moss yogurt, Fruity Intense Rhubarb and finally a nice head of foam.

Step 3

Place in the fridge for at least 45 minutes ; enjoy with a spoon.