Yogurt blancmange with fruit compote.
Servings
8
Servings
8
Ingredients
Instructions
  1. Soak gelatine sheets into cold water for 10 minutes.
  2. Heat milk cream in a saucepan with sugar until it dissolves.
  3. Squeeze gelatine to drain water and add it to cream, mix until gelatine is evenly dissolved.
  4. When warm add yogurt, mix again.
  5. Pour into a mould of your choice and set in the fridge for at least 3 hours.
  6. For the compote:
  7. Dice fruit if big, put in a skillet with sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
  8. Put out of the mould the pudding and pour compote right before serving.
  9. For the compote:
  10. Dice fruit if big, put in a skillet with 2 tablespoons of sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
  11. Remove pudding from the mould and pour compote right before serving.