Mary Miso - Recipes for every day - Cookbooks
Mousse:
3 sheets of gelatine
250g greek yogurt
50g sugar
pulp of 1 vanilla pod
1 table spoon lemon juice
200ml whipped full cream
Apple compote:
30g sugar
2 table spoons water
2 table spoons Grand Marnier
1 apple, diced
Cinnamon crumble:
30g unsalted butter
30g sugar
30g plain flour
30g ground hazelnuts
1 tea spoon cinnamon
Yogurt mousse:
Soak gelatine in cold water. Mix greek yogurt, sugar, vanilla pulp and lemon juice and stir until smooth. Take gelatine out of the water, squeeze well and heat up with some of the yogurt until gelatine dissolves. Add to the rest of the yogurt and mix well. Fold in the whipped cream and chill for 2 hours.
Apple compote:
In a pan heat up sugar and water until the sugar goldens. Add Grand Marnier. Add apple and cook 5 minutes. Let compote chill.
Cinnamon crumble:
Preheat oven to 160°C. Mix all ingredients in a bowl and crush them by hand. Put crumbles on a baking sheet with baking paper and bake 12 minutes. Take crumbles out of the oven and let cool down.
Arrange yogurt mousse and compote in layers in glasses and sprinkle with the cinnamon crumbles.
