Mix the yogurt with the powdered sugar. Soak the gelatine in 75 ml of cold water for 5 minutes, then warm it up with the water until it has dissolved, let it cool down a little and stir into the yoghurt with lemon juice. Whip the cream until stiff and fold into the yoghurt cream, leave to set in the refrigerator for 4 hours.
Puree the raspberries, flavor with raspberry brandy, pour the sauce on the plates. Place the yoghurt mousse on top of the raspberry sauce, decorate with mint leaves and raspberries as desired.
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