Lemon Yogurt Mousse on Raspberry Puree

Soak the gelatine in cold water.

Stir the egg yolks with the sugar (I) until the mixture is very light and creamy. Fold in the cream yogurt with the grated lemon peel. Heat the lemon and orange juice and let the squeezed gelatine melt in it. Stir the juice-gelatine mixture into the yogurt cream. Whip the egg whites until very stiff, then add the sugar (Ii) while continuing to whip. Fold the whipped cream into the yogurt mixture, then fold in the stiffly whipped cream. Form the mixture into a shallow baking dish and set in the refrigerator.

Crush the raspberries (Tk berries defrosted) with a blender and spread through a sieve. Stir through with the powdered sugar as well as the raspberry syrup.

Spread the raspberry puree evenly on plates.

Use 2 tablespoons to make dumplings from the yogurt mousse and arrange them on the raspberry sauce.

Mix the yogurt and fill into a freezer bag. Cut off a small corner and pipe small dots into the raspberry puree. Thread through with a toothpick to create a pretty pattern.

Sprinkle some lemon zest shavings over the yogurt mousse. Then cut narrow slices from the lemon, quarter them and arrange them on the edge of the plate with a little bit of lemon balm for decoration.

Tip: Use a normal or light yogurt as needed!

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