Yogurt Mousse with Warm Plum Sauce

Soak the gelatine in cold water. Cut open the vanilla pod, scrape out the pulp and stir through with the yogurt, fresh cream and powdered sugar. Separately, whip the cream and egg whites until stiff. Heat the juice of one lemon and the liqueur and let the squeezed gelatine melt in it. Stir the liquid into the yogurt. Carefully fold in the whipped cream first, then the snow. Fill the mousse into a suitable bowl and leave to cool for at least 6 hours, preferably overnight.

For the sauce, stir and heat the Powidl and the plum wine.

Use 2 damp tablespoons to form dumplings from the mousse and arrange them on serving plates with the warm sauce.

Tip: Use creamy natural yogurt for an even finer result!

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