Yogurt Pudding with Raspberry and Apricot Sauce

Whisk the heavy cream, vanilla sugar, yogurt, sugar and lemon liqueur until smooth.

Soak the gelatine leaves in enough cold water until they have collapsed. Remove and let them melt, dripping wet, in a small pan over low heat while stirring. Remove from the heat. Stir in a few spoonfuls of yogurt cream. Next, whisk this mixture into the remaining cream.

Rinse a ring mold (*) or possibly portion molds (e.g. soufflé or possibly custard molds) with cold water. Pour in the yogurt cream. Let the pudding cool for at least six hours, but better one night, before turning it out.

For the raspberry sauce, mash raspberries, orange juice and sugar. Strain through a sieve to remove seeds. Refrigerate.

Cut apricots in half, remove seeds and cut into wedges. Bring the white wine and sugar to the boil. Pour in the apricots and soften with the lid closed. Cool in the broth. Then mash them together with the liquid. Leave to cool until serving.

Place the dishes with the pudding briefly in hot water, turn out the pudding and pour a little raspberry and apricot sauce over each.

Serve the rest separately.

(*) If using a ring mold: after turning out, garnish additionally with raspberries (or other fruit) in the center.

Tip: Use a regular or light yogurt, yes, as needed!

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