Mini Yogurt Cake with Plums 🍰🍶🍈

JAM 🍦🍈: Wash and cut the plums* into quarters. and heat over low heat (4/5) for 20 minutes with a tablespoon of water, stirring occasionally to prevent sticking. When it melts, remove and leave to cool. *You can optionally remove the skin or mash after boiling, although I like to leave the skin on because the Claudia variety is very sweet without adding anything.

BASE 🥧🥜: Crush 40 g of cashew nuts together with 3 or 4 dates previously pitted and hydrated. Press the mixture on parchment paper with the help of a spoon. Use a removable mold or ring and refrigerate a little in the fridge to harden.

YOGURT MOUSSE 🍶🍦: I made 500gr in the kilo jar of Hacendado with 4 sheets of gelatin and a tablespoon of vanilla paste, but for this recipe I used half more or less. It would be 250 gr. of Greek type yogurt (we need it to be creamy because it only has gelatin and without added cream it would not hold). Mix the teaspoon of vanilla 5ml (or stevia) with the yogurt in a bowl and set aside. Hydrate the gelatine leaves in a bowl with cold water and ice separated and leave for 5-7 min. Drain well. Heat a glass with a finger or two of water (or milk) for 40sec. In the micro. Remove and dissolve the gelatine sheets, stirring well. Add it to the yogurt, stir and let it cool in the fridge for at least 4-6 hours to get the gelatinous texture. To turn it into a mousse, beat it with an electric whisk for a few minutes and refrigerate it again on top of the base so that it thickens again and becomes creamy😋.

Before serving, add the jam, run a knife to loosen the sides a little and carefully unmold. Decorate if desired and enjoy 😋 (I used half an ounce of grated 85% chocolate and chopped pistachios).

Better not to add too many toppings like me 😅 because it crumbles a bit when cut. Already just the mousse with the base and the fruit is perfect 🤤👌.