Yoghurt jelly dessert with mango sauce and lacey chia seed snacks

In Estonian

This dessert is very easy to make. Inspiration I got from classic crème caramel. Dessert is light version from this classique recipe, but also good 😊

Mango sauce:

250 g mango puree

35 g sugar

Mix puree with sugar and let it boil in low heat about 5 minutes, so the sauce will thicken a little.

Diveide sauce between 6 ramekin tins.

Put tins into freezer for about an hour- so the sauce will be frozen.

Yoghurt jelly:

35 g water

3 tl gelatine

600 g  Valio Gefilus mango-banana-chia yoghurt

Mix gelatine with water and let it stay in room temperature for some minutes. Warm the mix in low heat until gelatine has completly melted. 

Let the melted gelatine to cool a little and mix with yoghurt ( room temperature).

Pour yoghurt on the top of freezed yoghurt. Making it this way- the yoghurt and sauces will be in diffrenet layers and not mix with each other and jelly will come out nicely from the tin if ready for serving.
Cover tins with food film and let the desserts coagulate in fridge over night.

Lacey chia seed snacks:

Before serving the dessert make snacks. 
Serve snacks right away after baking.

40 g chia seeds

30 g dark Muscovado sugar

15 g Alma Eesti butter

1 tbsp corn starch

0,25  tsp vanilla extract

salt

Mix all ingredients together until you get a even mass.
For with hands balls ca 1 cm diameter and put these to the baking sheet covered with baking paper.
Make the ball flat with your finger. The free space between the balls shoulb ca 5 cm, because the cookies will fall apart in time of cooking.

Bake at 200 C about 2-4 minutes. Observe the baking very carefully, because the snacks will bake very quickly and it is danger to over bake these.

Cool down before serving.

For serving of dessert tip off the jellies from tins and decorate according to your wishes. Add chia seed snack.

Recipe is made in cooperation with Valio Eesti AS