Melt gelatin in warmed soup and stir briskly into sour milk. Season with salt, pepper and garlic. Gently add whipped cream. Leave to cool for about 1 hour.
Mix mint with Gervais (or curd), season with salt and season with pepper. Form large dumplings from the mixture on the spot and leave to cool for half an hour.
Ladle the soup into precooled plates and serve with the mint dumplings. If desired, garnish with fine strips of cooked beet.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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