Layered Jelly Puddings

To make the yoghurt layer, soften the gelatine in cold water.

Mix together the yoghurt, syrup, quark and lemon juice. Place the gelatine in a pot and dissolve on a low heat - do not allow to boil. Stir in 2 tbsp of the yoghurt mixture and then fold into the remaining yoghurt mixture.

Fold in the whipped cream and divide half the mixture between 4 dessert glasses. Chill for one hour in the fridge and keep stirring the remaining cream.

To make the semolina layer, soften the gelatine in cold water.

Place the milk, butter, vanilla, sugar and a pinch of salt in a pot and bring to the boil. Add the semolina and bring to the boil again, stirring continuously.

Wring out the gelatine and stir into the warm semolina mixture along with the cocoa and the egg yolk.

Beat the egg white until stiff and fold into the cool semolina cream. Place a layer of this mixture on top of the yoghurt cream and chill in the fridge for one hour.

Place the remaining yoghurt mixture on top of the semolina and chilli for 2 hours in the fridge.

For the final layer, soften the gelatine in cold water.

Mix together the apple juice and the Grenadine in a pot and heat gently.

Wring out the gelatine and dissolve in the juice. Place on top of the yoghurt layer and chill for 2 hours.