Stir the raspberry yogurt until smooth, carefully add the fresh berries and leave to cool. Bring the milk to the boil with the cream, add the soaked gelatine leaves, remove the pan from the heat and stir until the gelatine has dissolved. Add the sugar, let the liquid cool slightly, then mix with the raspberry yogurt. Place in the refrigerator until slightly firm. Mix in the whipped cream, pour into a mold that has been rinsed to cool and set in the refrigerator.
Place the mold in the hot water before turning out.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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