Apricot cold bowl with marzipan yogurt

1.

Wash the apricots, cut in half, stone and cut into wedges. Wash the currants, pluck the berries from the stalks. Bring the apple juice, 1/2 liter of water, lemon peel, cinnamon stick and 30 g of sugar to the boil. Add the apricots and simmer for about 5 minutes. Mix the pudding powder with 2 tablespoons of water until smooth and thicken the apricots. Fold in the currants, bring to the boil again and simmer for 1 minute. Remove the lemon peel. Let the apricot cold bowl cool down, then chill. Grate the marzipan, mix with 2 tablespoons of yogurt. Stir in the rest of the yogurt. Toast the hazelnut flakes in a pan without fat, remove and let cool. Fill the cold bowl into bowls. Place a dollop of yoghurt on top and sprinkle with hazelnut flakes. Add the rest of the marzipan yoghurt

2.

2 hours waiting time