Mix yogurt with 50 g honey and grated lemon peel, whip cream until stiff and fold in carefully.
Halve apricots, remove seeds and cut into thin slices or cubes and stir into the yogurt cream.
Pour mixture into glasses or molds and place in freezer for at least 30 minutes.
Lightly roast chopped Brazil nuts in a heated pan, mix well with 50 g honey. Squeeze juice of half a lemon to it and set aside. Spread on a baking paper and let cool, then chop into pieces.
Spread the caramelized Brazil nuts on the iced yogurt cream, drizzle the remaining honey over it and serve garnished with fresh apricot wedges or fresh mint.
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