Strawberry dessert yogurt summer greeting

Ingredients for 3 servings:

• 200 ml milk
• 3 tbsp cornstarch
• 4 tbsp natural yogurt, 3.5% fat
• 1 tbsp sugar
• 1 lemon(s), organic, juice and zest
• 21 strawberries
• 3 tbsp water
• 1 ½ tbsp gelling sugar
• ½ cup whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Pour the milk into a saucepan. Take 5 tablespoons of it and mix it with the cornstarch in a separate bowl until it dissolves. Grate the zest of the organic lemon, then squeeze the lemon and mix 1 teaspoon of juice with the lemon zest, the sugar, and the natural yogurt. Heat the milk, then whisk in the yogurt mixture. Immediately add the dissolved cornstarch and bring to a boil briefly, stirring constantly. Rinse the glass bowls with cold water and pour the still-hot mixture into the wet bowls. Let cool at room temperature until a skin forms. Meanwhile, hull the strawberries and remove the stems. Chop 15 strawberries and bring to a boil in a saucepan with 3 tablespoons of water. Add the gelling sugar and simmer for a few more minutes. Pour the resulting coarse strawberry jam onto the yogurt pudding and chill for 2 hours. Whip the cream until stiff peaks and chop the remaining strawberries. Before serving, drape both over the now cooled strawberry jam. Attention sweet tooths: Do not dip the spoonfuls back into the yogurt pudding after snacking, as bacteria will prevent it from setting.