Yogurt mousse dumplings with hot raspberries

Ingredients for 4 servings:

• 3 sheets of gelatin
• 3 tbsp elderflower syrup
• 300 g natural yogurt
• 100 ml cream
• 400 g raspberries, frozen
• 1 tbsp powdered sugar
• possibly blueberries for decoration
• possibly lemon balm leaves for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 39 minutes

simply

Soak the gelatine in cold water for 10 minutes. Heat 2 tablespoons of elderflower syrup to lukewarm. Squeeze out the gelatine and dissolve it while stirring. Mix with 3 tablespoons of yogurt, then fold in the remaining yogurt. Whip the cream until stiff peaks form and fold in. Chill the mousse for about 2 hours. Set aside a few raspberries for decoration, if desired. Let the raspberries thaw slightly, then heat them in a saucepan or microwave with 1 tablespoon of elderflower syrup and powdered sugar and puree. Using a wet tablespoon, scoop out dumplings from the mousse and serve with the hot raspberries. Decorate with raspberries and, if desired, blueberries and lemon balm.