Yogurt Mousse with Berries
Soak the gelatin in cold water. Boil the sugar and 1 tablespoon water until syrupy and mix with the orange juice and yogurt. Place the gelatin in a small saucepan and melt over medium heat, then stir in some of the yogurt cream and mix with the remaining yogurt. Beat the cream until stiff and carefully fold in half of the berries. Pour the mixture into small ramekins and refrigerate 3 hours to set.
Before serving, briefly dip the ramekins in hot water, turn out onto plates and top with remaining raspberries. Press the raspberry jam through a sieve, heat briefly and drizzle over the raspberries. Dust with powdered sugar.