Ingredients: Hello, If you like the recipe please leave a comment, thank you 💓
320 g yogurt
Zest and juice of an organic lemon
1 bag of gelatine fix for cold dishes
2 tbsp agave syrup
120g whipped cream
Preparation:

1. Simply stir the yogurt with 3/4 of the lemon peel and juice until smooth. Add the contents of the gelatine sachet and the agave syrup and stir with a whisk for 1 minute.
2. Then whip the cream until stiff and fold it into the yoghurt. Pour the mousse into 2 glasses and chill for 2 hours. Serve with some lemon zest
   Mousse
   My tip: Instead of gelatin, you can also use the vegan gelling and binding agent locust bean gum.
   It is suitable for cold dishes. To do this, stir half a teaspoon to a level teaspoon into the yoghurt and let it swell a little. The cream can then be folded in.