Wash the limes hot, grate the zest of 3 limes and set aside, then squeeze all 5 limes. Mix half of the lime juice with the powdered sugar, then mix in the crème fraîche and yogurt well with a mixer or whisk.
Soak the gelatin in cold water until it collapses.
Then squeeze and heat in a small saucepan with the remaining lime juice until the gelatin has dissolved, but the liquid must not boil! Remove the saucepan from the heat and stir in a few spoonfuls of the cold yogurt cream, then add this mixture to the remaining cream. Whip the cream until stiff and fold it into the cream with a whisk.
Pour the cream into dessert glasses or bowls and refrigerate for about 3 hours. Before serving, decorate each glass with some lime zest. Then enjoy!
This cream is the perfect summer dessert and tastes quite light and fresh and simply good despite the admittedly many calories!