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🍰 Layered Yogurt Mousse with Pineapple Compote

223 kcal · 30 min · 4 servings

Layered Yogurt Mousse with Pineapple Compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the pineapple and cut it in half.
  2. 2. Remove the hard core and cut the flesh into small cubes.
  3. 3. Place the pineapple cubes, vanilla sugar, honey, and wine in a pot.
  4. 4. Bring the mixture to a boil and let it simmer for about 5 minutes.
  5. 5. Stir the starch in a small bowl with a little cold water until smooth.
  6. 6. Add the starch mixture to the warm pineapple compote.
  7. 7. Let the compote mixture come to a brief boil.
  8. 8. Allow the compote to cool down completely.
  9. 9. Set aside 4 tablespoons of the cooled compote.
  10. 10. Distribute the remaining compote evenly to the bottom of 4 glasses.
  11. 11. Soak the gelatin in a bowl of cold water.
  12. 12. Mix the yogurt, apricot jam, and sugar in a large bowl.
  13. 13. Squeeze the soaked gelatin lightly.
  14. 14. Melt the gelatin in a pot over low heat.
  15. 15. Stir 2 tablespoons of the yogurt mixture into the melted gelatin.
  16. 16. Gently fold the gelatin-yogurt mixture into the remaining yogurt.
  17. 17. Whip the cream in a tall container using a hand mixer and whisk until stiff.
  18. 18. Fold the whipped cream into the yogurt mixture.
  19. 19. Carefully spoon the mousse over the compote in the glasses.
  20. 20. Garnish the glasses with the 4 tablespoons of remaining compote.
  21. 21. Place the glasses in the refrigerator for at least 2 hours or overnight.
  22. 22. Wash the mint and shake it dry.
  23. 23. Pluck the mint leaves from the stems.
  24. 24. Decorate the finished mousse with the mint leaves.
  25. 25. Serve the dessert and enjoy!

Nutrition per serving