Yogurt Mousse on Raspberry Sauce

Mix the yogurt with the vanilla sugar. Whip the whipped cream until stiff and fold into the yogurt.

2 Soak the white gelatine sheet in a little cold water for 5 minutes. Squeeze out the gelatine and heat it with very little water in a small pan on low heat until it becomes completely liquid. Gradually add the liquid gelatine to the yogurt.

Puree the raspberries with a hand blender and then, if necessary, press them through a fine-meshed sieve to remove the seeds. Keep 2-3 whole raspberries per dessert. Mix the pureed raspberries with 3-4 tablespoons of sugar. Now alternately pour a layer of yoghurt, then the pureed raspberries and another layer of yoghurt into glasses and chill for at least 4 hours. Before serving, use 2-3 whole raspberries and a mint leaf to decorate each glass.