Cherry groats under a yoghurt cap

Ingredients

Directions

1. 1

   Wash and stone the cherries. Set 3 cherries aside. Wash lemon, grate dry, grate some peel and squeeze.

2. 2

   Bring cherries, a good 1/4 l water, lemon juice and zest, 1 packet of vanilla sugar and 80 g sugar to the boil in a saucepan. Simmer at medium heat for about 15 minutes.

3. 3

   Stir pudding powder and 3-4 tablespoons of water until smooth. Stir into the cherries, bring to the boil again and simmer for 1-2 minutes. Season with sugar if necessary. Let the groats cool down. Then fill into glasses and let them cool down.

4. 4

   Whip the cream with the whisk of the hand mixer until semi-stiff. Stir yoghurt and 1 sachet of vanilla sugar until smooth. Fold in the cream. Season to taste with sugar and spread on the groats. Halve the remaining cherries.

5. 5

   Decorate the groats with pistachios and the cherry halves.