Cinnamon & Mint Frozen Yogurt “Viennetta”

What you’ll need:

Feeds 8-10

• 500g Tims Dairy Greek Style Natural Yogurt
• 600ml double cream
• 50g icing sugar
• 50g caster sugar
• 1 cinnamon stick
• 25g fresh mint leaves
• 120ml cold water
• 150g dark chocolate
• 20ml coconut oil
• Vegetable oil for lining the tin
• Optional, toasted hazelnuts to decorate

How to do it:

1. Start by rubbing the sides of a 24 X 15cm loaf tin with vegetable oil, then line it with two
   pieces of cling film (which fall over the sides) and set aside
2. To make the mint syrup, add the sugar and water to a small pan. Bring to the boil, then
   reduce the heat until all of the sugar has fully dissolved. Add the cinnamon stick and leave to
   cool
3. Next, add the mint leaves, transfer to a food processor and blitz until the mint is in fine
   flecks. Set aside
4. In a large bowl whisk the double cream into soft peaks, then fold in the yogurt, icing
   sugar and mint syrup
5. Cover with cling film and put in the fridge for an hour
6. While the mixture is chilling, line a roasting tray with parchment
7. Next, heat 100g of the dark chocolate and coconut oil in a bowl, over boiling water (bain
   marie.) Once melted gently drizzle 3, thin rectangles (just shy of the size of the tin) onto the
   parchment and place in the freezer to harden
8. Remove the yogurt mixture from the fridge, and working quickly, start to build your
   “viennetta” starting with a layer of yogurt, then a shard of chocolate, and repeat in even
   layers, finishing with the yogurt
9. Now place in the freezer and freeze for 4-5 hours
10. To serve, remove the pudding from the freezer and flip it onto a serving plate, drizzle with the
    remaining melted chocolate and roasted hazelnuts. Bring to the table, hear that wonderful
    crack, as you cut into slices and serve with festive cheer