Bring the syrup and apple juice to the boil. Remove the frying pan from the stove. Soak gelatin in cold water, squeeze well and allow to melt in warm juice. Pour into a large baking dish and set aside to cool until the mixture begins to gel along the rim.
2. whip cream until stiff. Fold yogurt first, then cream into elderberry cream. Chill again until the cream has set. Then place in a piping bag with a nozzle and pipe the cream into glasses.
Tip: Use creamy natural yogurt for an even finer result!
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