Soak the gelatine in cold water, whisk the egg yolks with the lemon zest, sugar (1) and vanilla sugar in a bain-marie until creamy. Add the gelatine and let it melt, add the yoghurt, fold in the half-whipped whipped cream and fill the Krem into portion moulds, set in the refrigerator and turn out. For the sauce, carefully bring the berries to the boil with the sugar (2), crush and spread through a sieve, arrange the Krem on deep plates, pour on the berry sauce and garnish with whipped cream and chopped pistachios.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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