Tropical Verrines with Yogurt

tropical verrines with yogurt

Ingredients icon-ingredients

*For 6 verrines.

  • Coconut Gelatine

  • 100g Coconut water

  • 2g Gelatine sheets

  • Pineappel With Honey

  • 200g Pineapple

  • 80g Honey

  • Yogurt Cream

  • 250g Yogurt

  • 100g Cream

  • Vanilla pod

Directionsicono-elaboración

  • For the coconut gelatine.

  • 1.Hydrate the gelatine with very cold water.

  • 2.Pour some of the coconut water in a pot and heat it up.

  • 3.Drain the gelatine sheets and dissolve it in the warm coconut water. Add the rest of the coconut water.

  • 4.Place the verrines in such a way so that they are inclined, and divide the coconut gelatine among them. Leave it to cool.

  • For the pineappel with honey.

  • 1.Dice the pineapple and put it in an oven-safe container.

  • 2.Mix the honey and the pineapple and bake at 175ºC for 35 minutes approximmately, stirring it regularly for a proper cooking.

  • 3.Once the pineapple dice are cooked, drain them and leave them to cool.

  • Preparing the yogurt cream.

  • 1.Whisk the cream with the vanilla.

  • 2.Add the yogurt in three doses and mix it properly.

  • 3.Pour the mixture into a pasty bag and set aside.

  • Assembling.

  • 1.Get the verrines, which should be cool by now and with the coconut gelatine gellified, and distribute the yogurt cream in them.

  • 2.Add the pineapple dice on top.

  • 3.Add some mint or peppermint as a final touch.

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  • *The coconut water can be replaced with the coconut milk.

  • *In order to prepare a sugar free version of this recipe, replace the honey with some liquid sweetener and a bit of water to prevent the pineapple from burning or dryng out in the oven.

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