Ingredients
Preparation
- 3 Pink Lady® apples
- 30 g sugar
- 600 ml whole cow’s milk
- 1 sachet of lactic ferments or plain yoghurt
- 1 tsp liquid vanilla
Stages
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.
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