Yogurt Cream with Woodruff Strawberries

For the yogurt cream, cut the vanilla bean in half lengthwise and scrape out the pulp. Put the yogurt in a kitchen towel and squeeze lightly. Put the yogurt in a bowl and mix with half of the powdered sugar, lemon juice and vanilla pulp.

Whip the cream with the remaining powdered sugar until stiff, fold into the yogurt mixture, cover and refrigerate.

For the woodruff syrup, rinse the lemon with hot water and peel off a quarter of the lemon peel with a zester. Bring sugar, water and lemon zest to a boil in a saucepan and simmer gently for 5 minutes. Add the white wine and woodruff and allow to infuse until the liquid has cooled.

Rinse the strawberries, drain and cut into wedges. Pour the woodruff syrup through a hair sieve and place the strawberries in the syrup – set aside some strawberries for garnish. Leave to marinate for 30 minutes.

Fill strawberries and yogurt cream in layers into decorative glasses and garnish the yogurt cream with woodruff strawberries with strawberry slices.

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