Ingredients:

• 20g of Juçaí sorbet *
• 260 g of natural whole yogurt
• 20g of gelatin powder
• 35g of honey
• 450g heavy cream
• 330g of white chocolate

Steps:

1. Dilute the gelatin in cold water, heat until completely dissolved and set aside
2. Heat the yogurt, honey and Juçaísyrup
3. Turn off the heat and add the white chocolate
4. Then add the diluted gelatin to the mixture
5. Finally, add the cream and mix well. Refrigerate this mixture for about 2 hours
6. When ready to serve, add a layer of Juçaí syrup and finish with ground chestnut