1. Put the cream in the bowl that we are going to use to whip it, and put it in the freezer for a few minutes. This will make the cold cream go up better.
2. With the cold cream, we throw the sugar and start to assemble it. We’ll see that slowly the cream thickens. We keep beating until firm peaks and grooves form.
3. We incorporate Greek yogurt and mix it with surrounding movements.
4. Put the mixture in a tupper with cover in the freezer for a minimum of 6 hours, If you are going to present it in a tray, line the tupper with film and so it will be easy to unmold
5. Before serving, leave it out of the freezer for a few minutes. We decorated it with a peppermint leaf
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