Stir in cream, sugar, vanilla pod in a saucepan and heat to approx. 80 degrees. Cool down to 70 degrees and add 1 egg yolk and stir well with a whisk. Let it steep a little more and then chill. Caramelize 100 grams of sugar and add the walnuts. When everything is caramelized, set aside.

Put the cooled ice cream mass in the ice cream machine and at the end put the finely chopped caramelized walnuts in the ice cream machine.

Mix yoghurt, sugar, vanilla sugar and lemon one day in advance. Whip the cream until stiff and fold into the yoghurt mixture. Wrap the front rings with a clean tea towel and secure with a rubber band. Pour in the mass and place on a grid so that the liquid can drain off in 24 hours.

Mix everything and chill. Bake in the waffle iron just before serving.

Garnish the dessert plate with fresh fruit, place the ice cream on a waffle and decorate a waffle heart with fresh cream and put a red fruit on top. The yogurt bomb is trimmed nicely with pureed fresh strawberries and a chocolate lattice