Lemon Yogurt Cream with Saffron

Ingredients

• 3 untreated lemons
• 1 tbsp sugar
• 1 pinch saffron strands
• 0.5 vanilla pod (mash)
• 500 g Greek yogurt (10% fat)
• 4 tbsp liquid honey
• 100 ml whipping cream

Instructions

1. 1.

   Peel two lemons all around with a sharp knife, cut them lengthwise into thin slices. Squeeze the remaining lemon and pour about half of its juice together with sugar, saffron, and vanilla mash into a saucepan. Warm gently while stirring until the sugar dissolves. Remove from heat, fold in the lemon slices, and let cool.

2. 2.

   Whisk the yogurt with the leftover lemon juice and honey. Beat the cream to stiff peaks and fold it into the yogurt mixture. Taste and divide among four glasses. Sprinkle cold saffron‑lemon slices on top and garnish with mint if desired before serving.