Berries and Lemon Cream

For the cream: Mix together the sugar, salt and 50ml of milk. Bring the rest of the milk and the lemon zest to a boil. Stir the cornstarch mixture into the boiled milk, and cook for a few minutes. Separate the egg. Add the egg yolk to the mixture and mix well. Stiffly whip the egg white and fold it into the mixture.

Fill glasses or dessert bowls with the cream.

For the berry compote: In a pot, stir together 250ml sour cherry concentrate with the sugar and bring to a boil. Mix the cornstarch with the remaining cherry concentrate, and add it to the boiling mixture. Bring to a boil. Add in the frozen fruit and mix well. Continue cooking until the fruit is defrosted and the compote has thickened. Place the fruit compote on top of the lemon cream and refrigerate.