Boil up the milk. Take the pot off the stove. Stir in the cream powder all at once and continue stirring vigorously for about 1 minute. Pour the pudding into 4 cold rinsed pudding moulds (approx. 1/8 l each) and chill for approx. 3 hours
Peel, quarter and core the apples. Cut into slices. Wash lemon hot and peel 1 piece of lemon peel. Halve the lemon and squeeze the juice
Mix sauce powder and 4 tablespoons elderberry juice. Boil up the rest of the juice, 400 ml water, sugar, lemon juice and zest. Stir in the sauce powder and bring to the boil. Steam apple slices for 2-3 minutes. Remove peel
Turn semolina pudding onto deep plates. Add elderberry sauce hot or cold as desired. Decorate with mint if desired.