650g créme fraîche, softly whipped into whipped cream
1.5 sheets of gelatin
Place the gelatin in a bowl with warm water to soften. In a saucepan warm up the milk; before it starts to boil add the sugar and the gelatin. Stir well. Place the yoghurt in a medium bowl and stir in the contents of the saucepan until an even consistency is achieved. Finally add the whipped cream and stir gently. Place in the refrigerator for 1 hour. Serve in a glass and top it with Nectarine Fruit Topping.
He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.