English lemon curd with berry cocktail

Ingredients for 4 servings:

• 1 pack of frozen berries, approx. 300 g
• 3 lemons
• 250 g sugar
• 10 g margarine
• 60 g cornstarch
• 2 egg yolks
• 375 ml cherry juice (nectar)
• 2 packets of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sour, good with vanilla ice cream

Thaw the berries. Squeeze the lemons and measure out 150 ml of the lemon juice. Bring 250 ml of water, the sugar, margarine, and the lemon juice to a boil. Mix 30 g of cornstarch with a little water until smooth and thicken the lemon juice mixture in the saucepan with it. Let it swell for about 5 minutes. Whisk the egg yolks and stir into the lemon mixture while it is still simmering, then pour it into 4 glasses and let it cool. Bring the cherry nectar to a boil with the vanilla sugar. Mix the remaining cornstarch with a little water until smooth and thicken the juice in the saucepan with it. Add the berries and let it thicken, then pour it over the cold lemon curd. This dessert is tart but goes well with vanilla ice cream.