Mix yogurt with lemon zest, sugar, salt and juice of one lemon until creamy. Season with arrack. Soak gelatin in a cup of cold water. Melt in a saucepan with the hot water over low heat, cool and stir through a sieve into the yogurt mixture.
Divide evenly into four dessert bowls and set in the refrigerator with the lid closed for 90 minutes.
Grate bark chocolate into a large enough bowl. Garnish yogurt jelly with it before serving.
Menu 5/38
Tip: Use creamy natural yogurt for an even finer result!