Summary

Ingredients

• 6 sheets gelatine, white
• 300 g yourt (whole milk)
• 1 lime (s), untreated, juice and zest
• 6 tablespoon sugar
• 1 packet vanilla sugar
• 200 g cream
• 250 g raspberries, fresh or frozen
• possibly lemon balm

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Instructions

1. Soak gelatin. Mix the yogurt, lime zest and juice, 4 tablespoons sugar and vanilla sugar until smooth. Dissolve the gelatine and stir carefully into the cream. Chill until the cream starts to gel.
2. Whip the cream until stiff and fold into the yoghurt cream. Chill for at least 4 hours. Puree the raspberries, except for a few for decoration, and 2 tablespoons of sugar and strain through a sieve.
3. Cut off the dumplings from the yoghurt mousse and place on 4 plates. Spread the raspberry puree around it. Decorate with the remaining raspberries and possibly lemon balm.