Cherry yogurt pannacotta

Put a martini glass, whiskey tumbler or wine glass per person in the fridge.

Pitted the cherries and put three cherries in each glass.

First, let two leaves of gelatin for five minutes in cold water.

Heat the bramble and blueberry juice in a pan.

Dissolve the two leaves of gelatine in the juice, immediately turn off the heat.

Spread the juice over the cold glasses, but keep nine tablespoons over.

Allow to stir for about half an hour in the refrigerator until it is firm.

Soak the leftover leaves of gelatin in cold water.

Heat six tablespoons of the yogurt in the microwave and dissolve the five remaining leaves of gelatine and sugar.

Mix the hot and cold yogurt well together, spread over three containers.

Heat the leftover juice again, so that it becomes liquid.

Mix a bowl of yogurt with six tablespoons juice and another with three tablespoons, so that you have dark pink, light pink and white yogurt.

First spread dark pink, then light pink and finally the white yogurt over the glasses, so that you have a somewhat marbled effect.

Carefully tap the worktop with the underside of the glass to flatten the top.

Press the remaining cherries into the yoghurt.

Allow to set for at least one hour in the refrigerator.

Garnish with the lemon balm.