Yogurt mousse with fresh fruit

Preparation

1. Soak the gelatin sheets in a bowl with cold water.

2. We heat the milk with the sugar by programming 4 minutes, 90º, speed 2.

3. We drain the gelatin sheets and put them through the jar, one by one, with the machine in speed 3. Once all the sheets are inside we leave the machine at that speed for 30 seconds. We put the mixture in a bowl and let it cool (it will take approximately 1 hour or a little less if we put it in the fridge). Once cold, add the lemon juice and stir everything with a spoon.

4. In the clean, dry and cold glass we put the butterfly to mount the cream. We put the 250 g of cream and we whip it in speed 3 1/2 for about 1 minute and a half. Next we put the machine in speed 3 and we are adding the yogurt by the spoonfuls. Still in speed 3 we add the mixture that we have made previously. Once everything is incorporated, we program 2 minutes, speed 3.

5. We put a few pieces of sponge cake on the bases of the containers (optional). On them we pour the mousse and put the containers in the refrigerator where they will be at least 3 hours. Before serving we place the fresh fruit on the surface.