Fruity Kägi Goblets

Preparation

1. For the decoration, set aside half a pear. For the pear puree, peel and core the remaining pears and cut these into pieces. Cover, then simmer gently with the lemon juice, ginger and Birnel until soft. Puree and allow to cool.

2. Cut the Kägi minis into thirds. Sweeten the yogurt with the Birnel. Apportion the pear puree evenly into 4 jars. Place the Kägis on top. Ladle the yogurt on top.

3. Dust with cocoa powder to taste. To garnish, cut out small shapes from the half pear and lay on top. Enjoy immediately.

Option

Use apple puree from a tin or jar, instead of the pear puree. The Birnel can be replaced by honey. If you have no Greek yogurt to hand, you can thicken yogurt as follows: Place a large sieve on a bowl and line with a sheet of kitchen paper towel. Pour in 500 g of whole milk yogurt, cover, place in the refrigerator and allow to drain for 4 hours.