Squeeze the juice of one lemon. Stir through with the powdered sugar. Now stir in yogurt and sour half cream.
Soak the gelatine in cold water until it collapses. Let it melt dripping wet in a pan at low temperature. Remove from heat. Fold in a few spoonfuls of lemon cream, then whisk this mixture into the remaining cream.
Whip the cream until stiff and stir it in. Pour the cream into pudding molds that have been cooled and set aside to cool for at least four hours.
To serve, place the molds very briefly in warm water, then turn the puddings out of the molds onto plates. Add a fruit sauce (e.g. strawberries, apricots, raspberries, etc.) to taste.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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