Summary

Ingredients

• 450 g natural yohurt (3.5%)
• 60 g powdered suar
• 2 tablespoon apricot jam
• 4 sheets gelatin
• water for soaking
• 2 cl liqueur (apricot bandy)
• 0.38 liters cream
• 0.5 ½ lemon (s), untreated, the zest and juice it

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Instructions

1. Mix the yogurt, sugar and apricot jam together. Soak the gelatin. Heat the apricot brandy, dissolve the squeezed gelatine in it and stir into the yoghurt mixture. Whip the cream until stiff and fold it into the yogurt mixture with the lemon zest and lemon juice. Pour the mixture into a mold or small molds and refrigerate for at least 4 hours.
2. If you like, you can serve it with exotic fruits, red fruit jelly or a chocolate sauce. However, it also tastes great on its own.