For the lemon mousse, stir yogurt with curd, powdered sugar and lemon juice until smooth.
Soak the gelatine in cold water, squeeze out well and warm slightly with the Cointreau until the gelatine has completely dissolved and then stir into the yogurt mixture. Fold in whipped cream.
Rinse Dariol molds with cold water, fill with the lemon mousse and chill for 3 – 4 hours.
Preparation Tip:
Instead of lemons are also excellent limes, pink grapefruits or even blood oranges.
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