Summary

Ingredients

• 2 lemon (s)
• 300 g yourt
• 200 ml whipped cream
• 3 sheets gelatin
• 100 g suar
• 1 packet cream stabilizer, possibly

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Instructions

1. Squeeze the lemons thoroughly and remove the lemon kernels from the grated pulp. Set aside the pulp that has caught in the press.
2. Heat the lemon juice in a small pot (do not boil!) And then dissolve the gelatine leaves in it. Towards the end, help a little with the whisk. Add the sugar at the same time. Let this cool down a bit.
3. Add the yoghurt and the pulp of the lemon and stir the mixture with the whisk until smooth. If you want, you can also rasp off the lemon peel with a rasp and add the abrasion as well.
4. When the yogurt mixture begins to gel, fold in the whipped cream with the whisk.
5. Now transfer this to dessert bowls and place in the refrigerator for a few hours. The dessert should be given 6 hours to set.