Creamy yogurt with forest fruits

Put the milk and whipped cream in a pan and heat on low heat to 40 ° C. Keep an eye on the temperature with the thermometer.

Remove from the heat when the correct temperature is reached and stir in the yoghurt.

Wrap the pan with the lid in an (old) duvet or sleeping bag and let stand for 8 hours.

The mixture will then slowly cool down, giving the bacteria time to ferment the milk and whipped cream and turn it into yoghurt.

Let the fruit thaw. Heat a frying pan without oil or butter and roast the almonds in 3 min. On medium heat until golden brown. Let cool on a plate.

Mix the honey with the yogurt and spread over the bowls. Spoon the berries, raspberries and almonds.