1. 1

   Step 1

   Line a sieve with a clean kitchen towel or a coffee filter and hang it over a bowl.

2. 2

   Step 2

   Stir 500 g of Greek yogurt with 1 tsp of bourbon vanilla sugar and 1 pinch of salt until smooth.

3. 3

   Step 3

   Wash the organic lemon with hot water, finely grate the zest, and stir it into the yogurt mixture.

4. 4

   Step 4

   Whip 400 g of whipping cream with 100 g of sugar and 1 packet of cream stiffener until stiff.

5. 5

   Step 5

   Gently fold the whipped cream into the yogurt mixture.

6. 6

   Step 6

   Pour the mixture into the lined sieve, cover with the towel, and let it drain in the refrigerator for 12 hours.

   Timer 720 min
7. 7

   Step 7

   For the sauce, wash and clean 150 g of berries. Set a few berries aside for decoration.

8. 8

   Step 8

   Puree the remaining berries with 25 g of sugar and pass through a fine sieve.

9. 9

   Step 9

   Stir 1 tsp of cornstarch with a little cold water until smooth and stir into the fruit puree.

10. 10

    Step 10

    Briefly bring the puree to a boil until it thickens slightly, then let it cool completely.

11. 11

    Step 11

    Carefully turn the yogurt bomb out of the sieve onto a plate and remove the towel.

12. 12

    Step 12

    Pour the fruit sauce over the yogurt bomb and garnish with the reserved berries.

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