Step 1 – Prepare the Yogurt Base
In a mixing bowl, whisk together the Greek yogurt, heavy cream, powdered sugar, and vanilla until smooth. For a firmer texture, dissolve one bloomed gelatin leaf in a tablespoon of warm cream and mix it in.

Step 2 – Freeze the Domes
Pour the yogurt mixture into simple silicone dome molds and smooth the tops. Freeze for at least 4 hours or overnight until fully set.

Step 3 – Make the Blueberry Essence
In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer for about 8 minutes until the berries burst and create a rich purple sauce. Optionally, stir in cornstarch mixed with a little water for thickness. Cool completely.

Step 4 – Bake the Oat Crumble
Preheat oven to 170°C (340°F). Mix oats, brown sugar, butter, and salt in a bowl until crumbly. Bake on a lined tray for 10–12 minutes or until golden. Cool and crumble by hand.

Step 5 – Create Juniper Dust
Toast juniper berries briefly in a dry pan. Grind to a fine powder and mix with powdered sugar.

Step 6 – Assemble the Dessert
Scatter oat crumble on a chilled plate. Unmold a yogurt dome onto the crumble. Spoon blueberry essence around the dome, dust lightly with juniper powder, and garnish with blueberries, edible flowers, and micro herbs. Serve immediately.