Yogurt Cupcakes

For the yogurt tarts, first soak the gelatin in cold water, squeeze out and heat with lemon juice and rum until dissolved.

Now whip the cream and mix with yogurt and sugar.

Stir some of the cream-yogurt mixture into the gelatin and then add it back to the rest of the mixture.

Rinse the molds with cold water, pour in the yogurt mixture and refrigerate.

Before serving, dip the yogurt tartlet molds briefly in hot water, invert onto a plate and serve with fruit puree.

Preparation Tip:

If children are also snacking on the yogurt cupcakes, simply omit the rum.

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