Gooseberry and cinnamon yoghurt

dessert · ⏱ 60 min · 6 portions · 45.0 g carbs / portion · vegetarian · allergens: milk

v3 · rb0e705f985 20260727Z1751 1 piece vanilla bean 1 piece cinnamon stick 80 ml maple syrup 🔥 preheat the oven to 160°C 🔥 ⏱ 35 min mix the gooseberries with caster sugar, vanilla pod and salt, bake stirring halfway through until slightly collapsed ⏳ ⏱ 30-45 min cool the gooseberries then refrigerate until perfectly spoonable 🍳 toast the cinnamon stick for 1½ min until slightly starting to colour 🍳 ⏱ 2-3 min cook the toasted cinnamon with maple syrup until it comes up in a furious bubble, then cool completely until thickened 🌀 whisk the vanilla bean seeds, Greek yoghurt and double cream until soft peaks ⏳ refrigerate the yoghurt bowl until needed 🌀 whip the yoghurt again to restore soft peaks if needed 🍽 spoon yoghurt onto plates, top with gooseberries and spoon over a couple of spoonfuls of the maple mixture Gooseberry Yoghurt 🎉 400 g gooseberry 80 g caster sugar salt to taste 220 g greek yoghurt 170 g double cream gooseberry, caster sugar, salt greek yoghurt, double cream
http://flowcooking.food/en-us/recipe/372/gooseberry-and-cinnamon-yoghurt/