Beat the cream until stiff. Mix the egg yolks with sugar until foamy.
Stir in the curd cheese and yogurt. Soak the gelatine leaves in cold water. Heat the lemon and orange juice and dissolve the squeezed gelatine leaves in it. Carefully stir into the curd mixture.
Gently fold in the stiffly whipped cream. Put the curd dumplings in the refrigerator for about 2-3 hours. Before serving, shape into dumplings and serve.
Decorate the pot dumplings with well-washed edible flowers.
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