Ingredients:

• 1¼ cups Whole Milk Plain Chobani Greek Yogurt
• ¾ cup heavy cream
• 1 cup whole milk
• ½ cup turbinado sugar
• ½ tsp. peppermint extract
• 12 peppermint leaves, fresh
• 2 tsp. (1 oz.) gluten-free gelatin powder
• 2 Tbsp. water

Directions:

1. Place water in a heat-proof bowl and sprinkle gelatin powder evenly over surface of water. Let this sit for ten minutes until gelatin has absorbed the water.
2. Place the bowl over a small pot with lightly simmering water until gelatin melts completely. Remove from heat and reserve.
3. Combine milk, cream, sugar, extract and fresh mint leaves in a small saucepot and slowly bring to a simmer. When cream has reached a simmer, strain out mint leaves. Combine gelatin and milk mixture. Allow mixture to cool to room temperature then add Chobani, whisking to ensure smooth consistency.
4. Pour 5 oz. of mixture into each serving bowl. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve well chilled.