Yogurt Mousse with Rhubarb Compote

Ingredients

• 250 ml heavy cream
• 10 sheets gelatin
• 1 Organic Orange
• 1 vanilla pod
• 500 g Yogurt (3.5% fat)
• 50 g coconut blossom sugar
• 500 g rhubarb
• 15 g Butter (1 tbsp)
• 1 lemon
• 30 g Honey (2 tbsp)

Instructions

1. 1.

   Whip the cream until stiff peaks form. Soak gelatin in cold water.

2. 2.

   Wash orange hot, pat dry, zest peel and juice. Blanch zest briefly in hot water, drain, cool, then let drip well. Chop half of the zest finely. Warm orange juice in a pot. Squeeze out excess water from gelatin, add to orange juice and dissolve.

3. 3.

   Split vanilla pod lengthwise and scrape out seeds. Mix with yogurt, coconut blossom sugar, and chopped orange zest. Stir 2 tbsp into the gelatin mixture first, then combine the entire yogurt mix with the gelatin. Gently fold in the whipped cream. Fill four dessert cups and chill for at least three hours.

4. 4.

   Meanwhile wash, trim and cut rhubarb into bite‑sized pieces. Melt butter in a pan and sauté rhubarb over medium heat for a few minutes. Squeeze lemon juice. Add lemon juice with honey to the pan and simmer gently for about 15 minutes. Stir in remaining orange zest. Pour yogurt mousse from cups onto four plates and serve with rhubarb compote.