Stachelbeerkompott mit Vanille-Joghurt-Creme

Ingredients

• 4 EL sugar
• 2 EL chopped almond kernels
• 300 g sea buckthorn berries
• 100 ml apple juice
• 1 EL honey
• 100 ml whipping cream
• 250 g yogurt
• 2 EL orange juice
• 1 untreated orange (zest)
• 0.5 vanilla bean (aroma)
• 1 EL powdered sugar

Instructions

1. 1.

   Scatter the sugar in a pan, heat and caramelize until golden. Sprinkle almonds on top and spread the mixture on parchment paper. Cool and let it set.

2. 2.

   Wash, clean, and drain the sea buckthorn berries. Boil the apple juice with honey, add the berries, bring to a boil, remove from heat, and allow to cool.

3. 3.

   Whip the cream stiffly for the topping. Mix yogurt with orange juice, zest, vanilla, and powdered sugar until smooth. Fold in the whipped cream except 4 EL.

4. 4.

   Fill glasses with the berries and top with the creamy mixture. Serve garnished with remaining whipped cream and broken caramel bits.