Mint pudding with chocolate

Soak the gelatine sheets in plenty of cold water.

Put some mint leaves separately for the garnish and chop the rest.

Cut half of the lemon into slices and squeeze out the other half.

Heat 2 tablespoons of lemon juice without cooking and dissolve the squeezed gelatine.

Mix the mascarpone with the cream and beat it with the sugar through the yogurt.

Add the chopped fresh mint and the gelatin mixture and beat everything to a thick mass.

Spread layers of chocolate alternating with mint pudding over the slices and put them in the refrigerator for 2-3 hours.

Garnish with lemon slices and the leaves of mint.