Apple and lemon trophy with "Oreos

Name: Apple and lemon trophy with "Oreos
Cook time: 45 min
Total time: 2 h 45 min
Yield: 12
Ingredients: 1 pck. Cream pudding powder; 150 g Sugar; 50 g Sugar; 3 Organic lemons; 1/2 litre Milk; 500 g Greek cream yoghurt; 2 kg Apples (e.g. Elstar); 300 ml apple juice; 1 tablespoon, gestr. Cornstarch; 250 g Whipped cream; 2 pck. (176 g each) "Oreo" (chocolate chip cookies with vanilla filling)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Great dessert for many: Lemon cream with creamy yoghurt, served with compote and biscuit crisps - a party hit!

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 12

1 pck. Cream pudding powder
150 g Sugar
50 g Sugar
3 Organic lemons
1/2 litre Milk
500 g Greek cream yoghurt
2 kg Apples (e.g. Elstar)
300 ml apple juice
1 tablespoon, gestr. Cornstarch
250 g Whipped cream
2 pck. (176 g each) "Oreo" (chocolate chip cookies with vanilla filling)

Directions

1
For the lemon cream, mix pudding powder and 150 g sugar. Stir with lemon juice until smooth. Bring milk and 2⁄3 lemon zest to the boil. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Remove from the stove. Stir in yoghurt and let it cool down. Stir several times.
2
For the compote, peel, quarter, core and cut apples into pieces. Put them in a pot with 50 g sugar, remaining lemon peel and apple juice. Bring to the boil, cover and stew for about 8 minutes. Stir starch and 3 tbsp. cold water until smooth. Stir into the compote and simmer for about 1 minute. Let it cool down.
3
Whip the cream until stiff and fold into the lemon cream. Crumble the biscuits coarsely and layer them with the lemon cream and compote in a large bowl. Keep cool until serving.
4
Pad a folding box with dish towels. Put a dessert bowl inside, keep it fresh with cold packs.