Yogurt Mousse with Strawberries

For the yogurt mousse with strawberries, first soak the gelatin in cold water for 5-10 minutes. Rinse the lemon with hot water and dab dry. Finely grate the peel. Cut the lemon in half and squeeze out the juice.

Place yogurt, 75 g sugar, juice of one lemon and zest in a large bowl and whisk with hand mixer until smooth and sugar is dissolved.

Place gelatin, dripping wet, in a small saucepan and stir over very low heat until melted. Remove from heat. Quickly stir 2 tablespoons of yogurt into the warm gelatin. Then quickly stir into the remaining yogurt with a whisk.

Leave to cool for 10-15 minutes until the mousse begins to gelatinize (if traces remain as it is drawn through).

Whip the cream until very stiff, adding the vanilla sugar. Fold the whipped cream into the yogurt. Pour into a large enough bowl and refrigerate for at least 4 hours.

Rinse and clean the strawberries and purée 200 g of them. Sweeten with a little sugar if desired. Cut the remaining strawberries nicely (e.g., cut them in half or fan them out).

When the mousse is ready, make dumplings with 2 tablespoons. Dip the spoon in cold water several times.

Serve the yogurt mousse with strawberries and garnish with mint leaves.

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