1. put cream, milk, 40g sugar and vanilla sugar in a frying pan. Cut vanilla bean in half lengthwise. Scrape out the seeds with a kitchen knife and add to the cream and milk mixture. Bring to a boil and simmer at low heat for 5 min, stirring occasionally.
Meanwhile, soak gelatine in cold water for 5 minutes. Remove the frying pan from the stove. Drain the gelatine well. Add and stir until completely dissolved. Blend yogurt by spoonfuls with milk-cream mixture. Pour through a sieve into four fo rms that have been rinsed and cooled. E rcool. Cover with plastic wrap and refrigerate until firm, at least 3 hours.
For the sauce, rinse the orange with hot water. Slice away a piece of peel very thinly with a peeler and cut into very fine strips. Squeeze the orange. Cut the unpeeled baby pineapple into fine slices. Cut out stars with ramekins. Cut away the peel from the remaining flesh and finely dice it. 4.
In a sauce pan, caramelize the remaining sugar with the butter. Extinguish with the orange juice.
Add orange peel strips and pineapple cubes and cook on low heat for 5 minutes. Dissolve the cornflour in a little water. Add drop by drop until the sauce thickens slightly. 5.
Loosen the heads exactly at the edge and turn them out onto four plates. Decorate with sauce, pineapple stars and mint.
Tastes surprisingly light!
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