Raspberry Yogurt Savarin

• Mix the raspberries with half of the powdered sugar and let stand a little so that they form juice. Then puree with a hand blender and then pass through a sieve so that the seeds are removed. The resulting puree should have 400 g.

• Let gelatine swell according to the instructions and then dissolve in a saucepan over low heat. Allow to cool slightly.

• Add the yogurt, lemon juice and vanilla flavor to the raspberry puree and stir well. Season to taste with the rest of the powdered sugar. Beat the egg whites until stiff and fold into the mixture. Then gradually fold the slightly cooled, dissolved gelatine into the mixture, pour everything into a Savarin tin and put it in the refrigerator.

• "Turn out" before serving and decorate as desired.

Annotation:

• I used the "alcoholized" raspberries that I kept from my lamponcello. Our delicacy had "janz schön bumms" ............. but no problem with the temperatures ........ giggle ............. .