Lemon Cream

Wash the organic lemon with hot water, dry it, finely grate the peel and squeeze out the juice.

Place the cream in a cold mixing bowl, sprinkle in the whipped cream stabilizer and whip until stiff.

In a second bowl, stir the lemon yogurt, sugar, vanilla sugar, lemon zest and lemon juice until smooth.

Gently fold the whipped cream into the yogurt mixture in portions.

Fill the lemon cream into dessert bowls or a large bowl and chill until serving.