Endive with Mascarpone Cream
Rinse endive, remove outer leaves and core and then separate into individual leaves.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Mix mascarpone in a bowl with yogurt and season with a little lemon juice, elderberry syrup and pepper.
Arrange endive and mascarpone cream mixture decoratively in glass bowls and serve garnished with lemon zest.