For the yogurt-potato dumplings, first whip the cream. Mix the yogurt, sour cream, curd cheese, sugar, salt and lemon juice.
Soak gelatin in cold water, squeeze out and heat with the rum until everything is dissolved, remove gelatin from heat, add some yogurt mixture to gelatin and then stir to remaining mixture. Fold in the top. Chill the mixture for the yogurt-potato gnocchi, let it set and cut out gnocchi before serving.
Preparation Tip:
Serve the yogurt pot dumplings with fresh fruit or fruit sauce.
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