Melt gelatin in cold water. Rinse oranges in hot water, finely grate peel from (1) orange. Cut oranges (2) in half and squeeze (it should yield the liquid amount of (4)).
Mix yogurt with powdered sugar and orange juice (5). Squeeze gelatine and
and let it melt at low temperature. Stir evenly into the yogurt cream. Add the remaining orange juice and the grated peel. Chill the mixture in the refrigerator for about 15 min until it begins to gel. Whip the cream until stiff and gently fold into the yogurt mixture. Pour into glasses
or dessert bowls and chill for 1 hour.
Peel the remaining oranges (3), remove the white skin completely.
Remove the orange fillets between the skins and mix the yogurt cream
garnish with the orange fillets and a little bit of lemon balm just before serving.
Cut into small pieces and mix into the cream.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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