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Yoghurt “à la” apple Tarte Tatin

  • Intermediate
  • 30 min
  • 8h
  • 6 Servings

Ingredients

  • Preparation
    • 3 Pink Lady® apples
    • 30 g of sugar
    • 600 ml of whole milk
    • 1 sachet of lactic ferments or plain yoghurt
    • 1 tsp of liquid vanilla

Steps

Step 1/1 : Preparation

  • Start by preparing the yoghurts.
  • Mix the lactic ferments with the milk, wait a few minutes to activate the ferments, then pour the preparation into the jars, filling them to ¾ full.
  • Place the jars in the yogurt maker, start the appropriate programme and leave to ferment for 8h.
  • Once fermentation is complete, remove the jars, replace the lids and place in the fridge for at least 4 hours.
  • Next, prepare the Pink Lady® apple compote.
  • Wash and dry the apples, remove the pips and dice them very finely. Place them in a heavy-bottomed saucepan, add the sugar and a tablespoon of water, and cook gently for around 20 minutes. Add the vanilla, stir and set aside.
  • Place a layer of apple compote in each yogurt jar.
  • Enjoy immediately, or within 3 to 4 days. Store in the fridge, tightly closed.
  • Preparation
    • 3 Pink Lady® apples
    • 30 g of sugar
    • 600 ml of whole milk
    • 1 sachet of lactic ferments or plain yoghurt
    • 1 tsp of liquid vanilla
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