For the curd cream, drain the curd, mix it with the two sugars, the lemon juice and a packet of vanilla sugar until creamy.
Depending on the consistency, stir in 1/8 liter of milk with a mixer. Whip the cream with cream stiffener and a packet of vanilla sugar until stiff and fold into the curd mixture. Divide the cream among glasses and refrigerate for about 3 hours.
Arrange the curd cream with hollow hips or similar and serve.
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