Preparation
Soften the gelatine leaves in a bowl with about 0.5 cl of warm water.
In the meantime, put the yoghurt in a bowl and beat it to a creamy consistency.
Drain the gelatine leaves and bring the water to the boil. Add it back to the gelatine, making sure it is completely dissolved.
Mix the gelatine mixture with the yogurt. Distribute the mixture into individual bowls and set aside.
Separately, wash the red berries in plenty of water. Set aside around 50g. Using a hand blender, blend the remaining red berries to make a smooth mixture. Distribute it into bowls and garnish with the whole berries you set aside earlier.
Refrigerate for at least 4 hours and serve chilled.
