Lemon Yoghurt Parfait

Ingredients

Directions

1. 1

   Dissolve sugar in 6 tablespoons of water over medium heat. Let the syrup cool down. Wash lemons hot, rub dry and cut in half. Squeeze juice and measure 150 ml. Remove the remaining pulp from the halves.

2. 2

   Freeze lemon halves for at least 2 hours.

3. 3

   Mix yoghurt, lemon juice and syrup. Whip cream until stiff and fold in. Freeze the cream in a flat bowl (preferably made of stainless steel). Stir well every approx. 30 minutes until the ice cream mixture is ready to spread.

4. 4

   Then quickly squirt the piping bag into the lemon halves or fill in with a spoon and freeze for at least 6 hours, preferably overnight. Arrange the parfait baskets and decorate with flowers as desired.