Yoghurt Mousse served with Mango Sherbet and Prosecco "soup"

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Serves 4

Yoghurtmousse

zest and juice of 1/2 lemon

60 g sugar

2 sheets gelatine soaked in cold water

200 g plain yoghurt (unsugared!), 3,5 % fat

175 g whipped cream

Mango Sherbet

75 g sugar syrup

(cook up same amount water and sugar until the sugar is completely dissolved)

250 g ripe mango puree (made in the blender)

juice of 1/2 lime

Prosecco "soup"

250 ml sugar syrup 

300 ml Prosecco

pulp of one Vanilla bean

juice of 1/4 lemon

4 sheets gelatin, soaked in cold water

For decorating

200 g mixed fresh berries

Yoghurtmousse

In a small saucepan heat the sugar together with the lemon juice and -zest. Once the sugar has dissolved add the two sheets of gelatine and stir well until dissolved as well. Pour into a bowl and mix in the yoghurt and - carefully now - the whipped cream. Fill 2 cm high into nice glasses, cover with plastic foil and fridge.

Mango Sherbet

Be sure to puree the mango completely so there will be no pieces left. Add the mango puree with the sugar syrup and the lime juice and fill into an ice cream maker (or set in the freezer and mix with a fork every 15 minutes)

Prosecco "soup"

Mix 250 ml of Prosecco with the sugar syrup, vanilla pulb and lemon juice in a saucepan and bring to a boil. Add the 4 sheets of gelatin and stir in thoroughly. Take from the heat and let cool in the fridge 3-4 hours.

To serve

Add the remaining 50 ml of Prosecco to the soup and stir carefully. Add to the glasses. Distribute the berries in the glasses and set a ball of sherbet (formed with two tablespoons) ontop. Garnish with a lemon balm leave.