Put the gelatin in 100 ml of water for 30 minutes until grains get transparent, then put on a sieve and let water flow down. 

Mash strawberries to prepare strawberry puree, stir in a half of vanilla sugar.

Wash the lemon, peel, press juice out a half of the lemon.

Mix sugar, yogurt, the rest vanilla sugar and lemon juice.

Mix dissolved and heated gelatin with 3 tablespoons of yogurt, add the rest of yogurt. Refrigerate.

Whip the cream. When the yogurt starts to congeal, mix it with the whipped cream, strawberry puree and cool out for 4 hours.

Put the actinidia in serving bowls and cover with the yogurt mousse. Garnish with mint and lemon zest. Serve.