Yogurt mousse with butterscotch sauce and mango puree

Ingredients for 6 servings:

• 250 g Greek yogurt
• 100 g cream
• 2 sheets of gelatin
• 1 half lemon(s), organic
• 2 tbsp maple syrup
• 1 vanilla pod(s)
• 250 g cream
• 125 g cane sugar
• 75 g butter
• 3 pinches of sea salt, fine
• 1 pinch of fleur de sel
• 200 g mango(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 55 minutes

fine dessert, easy to prepare, sophisticated

For the yogurt mousse, soak the gelatin in cold water for 5 minutes, squeeze it dry, and dissolve it in 1-2 tablespoons of water in a small saucepan over low heat. Rinse the lemon with hot water, pat it dry, finely grate the zest, and squeeze out the juice. Stir a little yogurt into the liquid gelatin. Stir in the remaining yogurt and mix with the lemon juice and maple syrup. Refrigerate. Whip the cream until stiff peaks form. When the yogurt begins to set, fold in the stiff peaks. Pour the mousse into dessert bowls or glasses and refrigerate for at least 2-3 hours, or overnight if preferred. For the butterscotch sauce, halve the vanilla pod lengthwise and scrape out the seeds. Heat the vanilla pod, seeds, cream, sugar, butter, and sea salt in a saucepan, stirring constantly until the sugar has dissolved. Bring to a boil and simmer uncovered for 5-10 minutes, stirring constantly, until the sauce turns caramel-like. Let cool. Finely puree the mango and spread evenly over the yogurt mousse. Drizzle with 1-2 teaspoons of butterscotch sauce. Garnish with a touch of fleur de sel and serve immediately; otherwise, the salt flakes will dissolve. Tip: The sauce can be made in advance. Sealed in jars, it will keep in the refrigerator for 2-3 weeks. If you prefer a lower-calorie mousse, you can omit the cream. Approximately 450 kcal per serving.