Blueberry Apricot Yogurt Cream

For the blueberry apricot yogurt cream, first mix the yogurt with the sugar and lemon juice. Whip the whipped cream until stiff, fold in and refrigerate.

For the blueberry puree, puree the blueberries with the sugar and a squeeze of lemon juice. Mix the raspberry juice with the cake jelly powder and briefly bring to the boil with the blueberry mixture and simmer for about 1 minute. Then allow to cool until the mixture begins to set.

For the apricot puree, bring the pitted apricots to a boil with the sugar and water, simmer for about 5 minutes and puree as well. Allow to cool.

Pour the yogurt mixture into the glasses, then the apricot puree, followed by the blueberry puree and repeat the process. Serve the blueberry and apricot yogurt cream.

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