Lemon Pudding with Raspberry Sauce

Let the milk boil and remove the frying pan from the heat.

Soak the gelatine in cold water until it has collapsed. Squeeze well and let it melt in the hot milk. Cool.

Thinly grate the zest of the lemons (only the yellow part!), squeeze out the juice. Stir both together with the yogurt, the curd cheese and the sugar.

Stir the cooled, but not yet gelled milk into the yogurt cream. Pour the mixture into a suitable bowl or possibly a pudding mold. Meanwhile, set in the refrigerator for about three hours.

For the sauce, crush the raspberries with the sugar and sieve to taste.

Place the pudding mold briefly in hot water, then turn out the pudding. Garnish with seasonal berries. Serve the sauce separately.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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