• 30min
  • 8h
  • Intermediate
  • 6 Servings
0 vote


  • 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


  1. Start by preparing the yoghurts.
  2. 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.
  3. Place the jars in the yogurt maker, start the appropriate programme and leave to ferment for 8h.
  4. Once fermentation is complete, remove the jars, replace the lids and place in the fridge for at least 4 hours.
  5. Next, prepare the Pink Lady® apple compote.
  6. 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.
  7. Place a layer of apple compote in each yogurt jar.
  8. Enjoy immediately, or within 3 to 4 days. Store in the fridge, tightly closed.

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