Mojito puff with cuban pineapple compote

Name: mojito puff with cuban pineapple compote
Total time: 50 min
Yield: 4
Ingredients: 1 liter full yogurt; 4 twig mint; 1 pineapple; 1 tablespoon butter; 100 gram cane sugar; 2 clove; 1 stick cinnamon; 4 tablespoon brown rum; 5 lime; 1 lime; 1 vanilla bean; 5 Galia melon; 10 Dutch strawberries; 150 gram whipped cream; 60 gram sugar

Ingredients

Directions

Put a clean, wet tea towel in a large sieve a day in advance and hang the sieve in a bowl.
Put the yogurt in the cloth, along with the crushed leaves of the mint.
Keep the tops in the cooling between wet kitchen paper.
Cover the yogurt with plastic wrap and let it drain at least one night in the refrigerator.
Peel the pineapple and cut into small cubes of 5 mm.
Heat the butter in a frying pan and fry the pineapple cubes for 2 minutes on a high heat.
Add cane sugar, cloves, cinnamon, rum and lime juice.
Turn off the heat.
Let it simmer for 15 minutes and then cool.
Remove the leaves of mint the next day from the yogurt and add the lime zest.
Scrape the marrow from the vanilla.
Beat the whipped cream with the marrow and sugar.
Spat the yogurt carefully through the whipped cream to keep the airiness.
Stick bread from the melon with a melon drill or cut pieces of it.
Remove the crown from the strawberries and cut them in half.
Remove the cloves and cinnamon from the compote and spread the compote over whiskey glasses or dishes.
Scoop the hanging over it.
Garnish with the strawberries, melon and top mint.
Cooking tip: you can make the compote the day before to save time.