Postre culposo: dulce de betabel con yogurth griego y miel | Sale el Sol

Chef Linda Cherem and Chef Vianca Castrocerio will teach you how to prepare a delicious smoked beet ice cream. Sound tempting? Ingredients: 2 kg beets 4 piloncillo cones 1/2 liter water 1/2 liter orange juice 1 sprig rosemary 1 cup sugar 4 cinnamon sticks 2 ounces mezcal or 1/4 cup 6 chocolate cookies 1 liter yogurt 4 tablespoons honey Instructions: Peel and dice the beets and cook them in a pot with all the above ingredients over medium heat. Once they are cooked through and the liquid has reduced, let them cool to room temperature. For the yogurt: 1 liter Greek yogurt 4 tablespoons honey Instructions: Stir 1 liter of yogurt with the honey. To serve: In glasses, crumble the chocolate cookies at the bottom, add two tablespoons of yogurt with honey, and top with two tablespoons of beet syrup. If you like, you can add more honey to the beet syrup. Don't miss Sale el Sol every day at 8 a.m. on Imagen Televisión. Also visit our website www.imagentv.com Or follow Sale el Sol on social media: Facebook: http://bit.ly/2mJSv1f Twitter: http://bit.ly/2q0z1H0 Or follow Imagen Televisión on social media: Facebook: http://bit.ly/2psCu3R Twitter: http://bit.ly/2pxLq4U Leave us your comments, like, share, and subscribe!