Blueberry skyr mousse with fresh berries

Soak the gelatine in cold water for at least 5 minutes. Combine the blueberry skyr with some freshly pressed lemon juice and the powdered sugar in a bowl.
Remove the gelatine from the cold water, squeeze the water out and melt it in 20 ml of cream on medium heat in a small saucepan. Add the melted gelatine to the skyr mass. Whip the remaining 150 ml cream until stiff and fold into the mass. Voilà, the mousse is ready.
Fill it into a suitable glass and refrigerate for at least 3 hours.
Place the chilled mousse on a plate and garnish it with fresh berries. Decorate the dessert with meringue drops, biscuit crumbs and fresh blossoms.