Lemon Cream

Ingredients

• 8 sheets white gelatin
• 3 untreated lemons
• 90 g sugar
• 250 g cream quark
• 350 g yogurt
• 200 g whipping cream
• topping
• 1 tbsp lemon zest
• Lemon slice (halved)
• 2 tbsp chopped pistachios
• lemon balm leaf

Instructions

1. 1.

   Soak the gelatin in cold water. Wash one lemon hot, dry it and grate its peel. Squeeze the juice of all lemons. Mix the lemon juice and grated peel with the sugar.

2. 2.

   Stir together with quark and yogurt. Whip the cream stiffly and fold it in.

3. 3.

   Add the gelatin, still slightly wet, to a pot over low heat and stir until dissolved. Stir the gelatin into the quark mixture. Pour the cream into small molds and chill for at least 3 hours until set. Then briefly dip the molds in hot water and pour the lemon flan onto plates.

4. 4.

   Serve the lemon dessert garnished with lemon balm, lemon zest, lemon slices and pistachios.