Lemon and pomegranate dessert

Ingredients for 8 servings:

• 3 tbsp sugar
• 1 lemon(s)
• 1 packet of vanilla sugar
• 1 pack of gelatin
• 125 ml cream
• 3 eggs
• 1 pomegranate
• 6 tbsp orange juice
• 1 pack of gelatin
• 200 ml cream
• 125 ml natural yogurt
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 18 ladyfingers

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

Soak 1 packet of gelatine in each of two cups with a little water for 10 minutes. For the lemon curd, separate the eggs. Place the egg whites in the refrigerator. Beat the egg yolks with 1 tablespoon of sugar and 1 packet of vanilla sugar until frothy. Stir in the lemon juice. Dissolve 1 portion of gelatine in a double boiler and stir into the lemon mixture. Leave to set in the refrigerator for about 45 minutes. Beat 3 egg whites until stiff. Beat 125 ml of cream until stiff and carefully stir into the firm, cool lemon mixture. For the pomegranate curd, thoroughly squeeze the pomegranate using a lemon press. Add the orange juice and mix with the second gelatine dissolved in the double boiler. Leave to set in the refrigerator for about 45 minutes. Beat 200 ml of cream with 1 tablespoon of sugar and 1 packet of vanilla sugar until stiff and fold in the natural yogurt. Stir the mixture into the firm, cool pomegranate mixture. Crumble the ladyfingers in a plastic bag. Divide half of the mixture among 8 glasses. Pour in the lemon curd and sprinkle with the remaining crumbs. Pour in the pomegranate cream and refrigerate the desserts until ready to serve.