Berry bavarois

8 sheets of gelatine soaked in plenty of cold water. Clean lemon zest and grate, lemon squeezed. Bring 3 tablespoons of lemon juice to a boil in a pan. Dilute gelatine well, take pan of heat and roast gelatin in hot juice. Stir 150 g of jam through hot liquid. In bowl, whip the yogurt with sugar, stir jam mixture through it and let it cool down to a lumpy mixture. Beat the whipped cream and spat through yoghurt mixture. Grease the mold and mix in yogurt mixture. Let slightly covered in the refrigerator for approx. 1 hour. Meanwhile, rest of leaves of gelatin in cold water soak. Drizzle blueberries in a sieve above the pan. Pick up entrapped currant juice with the rest of jam and reduce it slightly. Pour gelatin well and roast in hot berry mixture. Stir in blueberries and allow to cool down completely until liquid starts to rise slightly. Mix the berry mixture over bavarois and smooth out. Bavarois should be allowed to set in a refrigerator in approx. 3 hours.

Place the plate on a pudding shape, turn it together and let the bavarois slide out of shape. Cut Bavarois into slices.