Apricot Layered Dessert

For the apricot layer dessert, cut the apricots into small pieces and marinate with elderflower syrup, lemon juice and the finely chopped lemon verbena leaves.

Mix the ricotta and yogurt together, sweeten to taste. Layer 2 lemon slices in each of 4 glasses and cover with ricotta-yogurt cream.

Place apricots on top and finish with a ricotta-yogurt layer, decorate with apricots and lemon slices.

Preparation Tip:

Instead of lemon verbena, you can also use lemon balm for the apricot layered dessert.

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