Chocolate Ricotta Pudding with Fruit Layer

For the chocolate ricotta pudding, cook the chocolate pudding according to package directions, but with 2 tablespoons more sugar for the ricotta stirred into the pudding.

Divide the pudding among 6 bowls. Chop the peach and banana, marinate with lemon juice, elderflower syrup and finely chopped lemon verbena leaves.

Soak the gelatin in a little cold water, warm it up with a little marinade from the fruit salad, dissolve it and mix it into the fruit.

Divide the fruit jelly among the chocolate ricotta pudding.

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