Mix the yoghurt and sour cream until smooth and add the caramel syrup. Wash the blueberries, wash the strawberries, cut in half or quarter (depending on size) and defoliate and halve the physalis (Cape gooseberry).

Add everything to the yogurt. Wash and roughly chop the mint and lemon balm. Stir into the yogurt. Put the dessert in the refrigerator for about half an hour, because only then does the mint develop its taste.

I wish you bon appetite.