Vanilla mousse with a small clementine compote and cookie crumble

Ingredients for 4 servings:

• 300 g natural yogurt
• 150 ml sweet cream
• 2 egg whites
• 1 vanilla pod(s), pulp
• 8 tbsp, heaped powdered sugar
• 1 pinch of salt
• 5 clementines or mandarins
• 1 lime(s), the juice
• 2 tbsp brown sugar
• 1 pinch of gingerbread spice
• 12 small cookies
• 1 cup raspberries, frozen

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours 15 minutes

Whisk the natural yogurt with 2 tablespoons of powdered sugar until smooth. Whip the cream with the vanilla bean pulp and chill. Whisk the egg whites with 4 tablespoons of powdered sugar and salt until very stiff. Carefully fold the whipped vanilla cream into the natural yogurt. Finally, fold in the egg whites, gently folding in first one-third and then two-thirds. Line a fine sieve with a muslin cloth or two sheets of kitchen roll and place it in a large bowl. Pour the vanilla mousse mixture into the sieve. Cover and refrigerate overnight. This allows the excess liquid to drain off, giving the mousse its special fluffiness. Peel and fillet the clementines, including the white pith, with a sharp knife. Retain the juice and squeeze out any remaining juice from the fruit chambers. Place the fruit segments in a sieve. Pour the juice and lime juice into a small saucepan and stir in the brown sugar and gingerbread spice. Heat everything up and reduce to a syrupy consistency. Carefully toss the fillets with the syrup and refrigerate. Ideally, overnight. This allows the fruit to absorb its flavor. After a few hours or the next day, coarsely crumble the biscuits and place them in an ovenproof dish. Bake in a preheated oven at 170°C for 10-15 minutes until crisp. Then let cool. To make the raspberry puree, thaw the raspberries briefly and blend them with the powdered sugar. Then strain them through a sieve to remove the seeds. Arrange everything on a plate and serve.