Seasonal Berries in Flaky Brittle with Earth Cherry

half an hour, elaborately lay strudel and cut out with a round cutter (diameter 8- 10 cm) at least 30 flakes (5 pieces per dessert).

Put the parchment paper on a baking tray, put the leaves on it, brush with a little oil, put it in the hot oven and bake at 180 °C until golden brown. Take out and rest.

For the yogurt cream:

Whisk 200 g berries with yogurt, powdered sugar and juice of one lemon. Whip the cream and mix it carefully with the yogurt mixture. Fill this yogurt cream in a piping bag (round nozzle no. 8).

For the fruit pulp:

Whisk 80 g berries, mix with powdered sugar each according to choice and type of berries.

To serve, use a piping bag to pipe a small dollop of the yogurt cream onto plates. Place the first strudel sheet on top. Using a piping bag, pipe finger-thick spiral (snail).

Press some berries into the yogurt cream, place a few on the outside. Place second sheet on top. Repeat this process up to the 5th leaf.

Repeat this process up to the 5th leaf (top leaf). In the center of the turret, squirt dabs of yogurt cream and garnish with ground cherry. Dust turrets with powdered sugar.

Place strawberry pulp on plate, spoon diluted yogurt on top, and decorate as desired and top with berries. Add tip of lemon balm.

Tip:

You can just as easily use any type of fruit pulp for this dessert (passion fruit, currant, mango, etc.). Be sure to arrange just before serving, as the

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