- For the raspberry gelatin
- 150 grams Frozen raspberry
- 4 sheets clear gelatin
- 200 milliliters Sparkling wine
- 50 grams sugar
- mint (for garnish)
For the raspberry gelatin, thaw the raspberries and pat dry on a kitchen towel. Soak the gelatin in cold water. Heat 100 ml (approximately 1/2 cup)of sparkling wine with the sugar, squeeze out the gelatin and melt in the warm liquid. Pour in the rest of the champagne. Pour the gelatin into 4 cups about 1/2 cm (approximately 1/8 inch) high, then place in the refrigerator to set. Distribute some raspberries on the gelatin and again pour in the champagne mixture. Continue in this manner until everything is used up.
For the yogurt layer, soak the remaining gelatin. Stir the yogurt with the vanilla sugar and lemon zest, 2 tablespoons of powdered sugar and lemon juice. Heat the dripping wet gelatin in a saucepan over medium heat, combine with 2 tablespoons of the yogurt mixture, then pour the mixture into the remaining yogurt. Pour the yogurt mixture over the raspberry layer and leave to set in the refrigerator. Before serving, briefly dip the cups in hot water and turn out onto plates. Garnish with mint leaves, some raspberries and powdered sugar.