How to cook
Add the lemon juice and ground almonds to the mixture and gently beat once again. Pour in the melted and slightly cooled gelatin in a trickle, beating constantly. Finally, mix with the raspberries. Pour the mixture into a suitable form with a diameter of about 9 3/4″ (25 cm) and put it in a freezer for 2-3 hours. Then invert it into a tray.
Serve the yoghurt cream with raspberries, sliced and with 1-2 tablespoons of raspberry jam poured on top. Optionally, garnish it with a scoop of ice cream. It is an extremely light and refreshing dessert for summer.