1. mix sugar, yogurt, mascarpone and a packet of vanilla sugar. Soak six sheets of gelatin. 3.
Wash one orange with hot water and peel a little with a kitchen knife. Squeeze juice from this orange and another. Peel and fillet four oranges. Collect the juice.
Stir the mascarpone cream with a little orange peel and about 50 ml juice. Squeeze out gelatine and let it melt at low temperature. Whip the cream until stiff, mix in the gelatine, stir the whipped cream into the cream. Fill about half of the cream into a small loaf pan lined with plastic wrap and place in the refrigerator to set. In the meantime, soak the remaining five gelatine leaves in cold water. Stir remaining orange juice, about 250 ml, with vanilla sugar. Drain gelatin, squeeze out. Melt in a small amount of orange juice and mix in remaining orange juice. Cool and put in the orange fillets.
8. fill this layer on top of the first layer of mascarpone, put another time in the refrigerator to set and as the last layer put the remaining mascarpone cream and set.
9.Remove the remaining orange from the peel, fillet and dust with a little bit of powdered sugar. 10.Turn out the tureen, divide into slices, bring to the table decorated with orange fillets and, if desired, with lemon balm.
Tip: Use a regular or light yogurt as needed!