Yogurt Pudding

Grease 4 small molds with butter

Prepare the pudding: in a small ceramic bowl, sprinkle the gelatin over the water and let it sit for a few minutes to hydrate

Heat it in a bain-marie until dissolved. Reserve

In a medium-sized saucepan, combine the honey and yogurt and heat it on low heat without letting it boil

Add the melted gelatin

Remove from heat and mix well, adding vanilla extract

Place the saucepan over an ice bath with water and ice

Stir until the mixture thickens and has a consistency similar to raw egg whites

Remove the saucepan from the ice bath and reserve

In a blender, blend the heavy cream until it thickens and forms soft peaks (when lifted, they fall without maintaining their original shape)

Mix carefully with the yogurt

Pour the pudding into the prepared molds

Heat it in the refrigerator for about 1 hour or until firm

Prepare the sauce: in a medium-sized saucepan, cook the chosen fruit with sugar and lemon juice over low heat until it breaks down

Remove from heat

Blend in a liquidizer and strain through a sieve

Cool it in the refrigerator

Demold the pudding and serve with cold sauce

If desired, reserve some fruit to decorate.