Lemon cream with cherries and apricots

Name: Lemon cream with cherries and apricots
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 glass (720 ml) Cherries; 2 can(s) (425 ml each) Apricots; 300 ml Lemon juice; 35 g Cornstarch; 1 package Vanillin sugar; 125 g Sugar; 500 g Whipped cream; 1 (500 g ) Mug of whole milk yoghurt; 7-10 Tbsp lemon balm, lemon slices and cocktail cherries

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 glass (720 ml) Cherries
2 can(s) (425 ml each) Apricots
300 ml Lemon juice
35 g Cornstarch
1 package Vanillin sugar
125 g Sugar
500 g Whipped cream
1 (500 g ) Mug of whole milk yoghurt
7-10 Tbsp lemon balm, lemon slices and cocktail cherries

Directions

1
Drain cherries and apricots well on two sieves. Collect the apricot juice. Cut the apricots into slices. Mix lemon and apricot juice. Mix 5 tablespoons of juice with cornstarch.
2
Bring the rest of the juice, vanilla sugar and sugar to the boil, stir in the cornstarch, bring to the boil again and cool in a cool place for about 15 minutes. In the meantime, whip the cream until stiff. Stir lemon-apricot jelly again vigorously, stir in yoghurt and fold in the cream. Layer the cherries, apricots and lemon cream in 10 portion glasses and serve as desired, decorated with lemon balm, quartered lemon slices and cherries