For the cream, mix yogurt with powdered sugar and juice of one lemon. Soak gelatine in cold water, squeeze out and warm with 2¿3 tbsp of the yogurt mixture. Stir briskly with the remaining yogurt mixture. Whip the cream and fold it in.
2. place the egg shells in egg cups. Fill cream into eggs (almost full) and refrigerate for about 2 hours.
3. for the “egg yolk”, remove the peel from the mango, cut it off and mash it with powdered sugar. Using a mocha spoon, place mango puree on top of yogurt cream in egg shells so that it looks like a yolk.
Preparation approx. 25 min
Tip: Use regular or light yogurt as needed!
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