- Greek yoghurt (better if without sugar)
- El Brezal Eucalyptus Honey
- Lemon juice
- Chocolate shavings
Put half the raspberries, the lemon juice and the chopped mint in a bowl, mix everything together and leave it for 10 minutes to let the flavours mix.
In separate bowl pour in the yoghurt and 2-3 spoonfuls of honey and mix well. Pour the first mixture containing the raspberries and lemon juice into yoghurt and honey mixture and mix everything together.
Sprinkle the chocolate shavings into the ice-cream moulds, fill them up to a little more than half (leave an inch or two to fill with the base). Freeze them for an hour and a half.
Mash the other raspberries. After an hour and a half, take the moulds out of the freezer and fill them with the mashed raspberries and put them back in the freezer.
Veal bowl with honey
- El Brezal Rosemary honey
- Soy sauce
- Beef or meat broth
- 4 chopped garlic cloves
- Sesame oil
- Rice vinegar
- Onion powder
- Veal fillet steak
- Sesame seeds
Pour 5 spoonfuls of honey, a dash of soy sauce, 1 glass of beef (or meat) broth, 1 spoonful of sesame oil, 1 spoonful of rice vinegar, a little onion powder and a little pepper in a pan Beat well with a mixer
Dice the veal fillet steak and add to the pan, covering with the sauce
Put the lid on the pan and cook at high heat for four hours
Meanwhile, in another pan, steam the rice and broccoli
Serve a bed of rice, the diced veal and the broccoli in a soup plate Sprinkle some sesame seeds on top and it is ready to eat