Quark-Yoghurt-Cream with Apricots

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1/8 l whipping cream
125 g quark (topfen)
1/4 l yoghurt
50 g granulated sugar
organic lemon peel
1/2 tablespoon lemon juice
1 tablespoon vanilla sugar
1 1/2 leaf gelatine
apricots, cherries
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Whisk whipping cream and, when stiff, put it in the fridge. Mix quark together with yoghurt, sugar, lemon juice and peel, vanilla sugar and pinch of salt.
Soak gelatine in cold water. Slightly heat two tablespoons of the quark mixture over hot water and add the gelatine squeezing out the remaining water beforehand. Add the rest of the quark mixture. Fill it into glasses and let it allow to rest in the fridge for about 3 hours. Decorate with sliced pieces of various fruits.