Yogurt mousse with cherry dome and mint pesto

Ingredients for 4 servings:

• 200 g cherries
• ½ lemon(s)
• 25 g brown sugar
• ¾ pack of Agartine
• Water, as needed.
• 250 g yogurt
• 200 g cream
• 75 g sugar
• 3 ladyfingers
• 20 g cornflakes or almond flakes
• 50 g dark chocolate
• 2 handfuls of mint, fresh
• ½ lime(s)
• Sugar or honey, to taste
• Vegetable oil, neutral
• 15 g almond(s), chopped
• Almond flakes, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 10 minutes

an original dessert, not too heavy, ideal for hot days

Wash and pit the fresh cherries, then place them in a saucepan with the lemon juice and brown sugar. Let stand for 10 minutes to allow some of the juice to develop. Bring the cherries to a boil and simmer for about 10 minutes. When they are soft, puree them finely with a hand blender. Then add about 1/4 sachet of agartine, or more if necessary, and the water according to the package instructions. Simmer for 2 minutes and remove from the heat. Line 4 dessert glasses or cups with plastic wrap and spread the cherry mixture evenly over the cherries. Let cool slightly and then refrigerate. The mixture should be firm after 30 minutes at the latest. Meanwhile, whip 100g of cream until stiff peaks form, then add the sugar. Bring about half a sachet of agartine, or a little less if necessary, to a boil with water according to the package instructions. Add the yogurt and transfer the mixture to a bowl. Let cool slightly and then carefully fold in the cream. Pour the yogurt mousse onto the now-set cherry mixture and let the glasses/cups cool again for about 30 minutes. By then, the yogurt mousse should have set. While the chocolate is cooling, roughly break the chocolate into pieces and melt it with the remaining cream. Cut the ladyfingers into small pieces in a freezer bag and add them to the cream and chocolate mixture along with the flaked almonds or roughly crushed cornflakes. The mixture shouldn’t be too runny. Pour into the glasses/cups and let it set in the refrigerator for about 15 minutes. For the mint pesto, puree the mint with honey or sugar to taste, the juice of half a lime, and the chopped almonds using a hand blender. Add neutral oil until the desired consistency is reached. Now the yogurt mousse can be turned out. Spread the mint pesto over the top and, if you like, top with toasted flaked almonds.