STRAWBERRY YOGURT MOULD

Preparation Method :

• Put the eggs, sugar and lemon rind in a large bowl. Using an electric mixer, whisk together until the mixture is pale, thick and creamy and leaves a trail.
• When the whisk is lifted from the bowl.
• Hull half of the strawberries and place in a blender or food processor with half of the lemon juice. Puree until smooth.
• Gradually whisk the puree into the mousse mixture, whisking well to keep the bulk.
• Sprinkle the gelatine over the remaining lemon juice in a small bowl and leave to soak for 5 minutes.
• Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then gradually add to the mousse mixture with the natural and strawberry yogurts.
• Stir carefully but thoroughly to mix. Pour into a greased ring mould and chill for 4- 5 hours or until set.
• To serve, dip the mould briefly in hot water, then invert on to a serving plate. Hull most of the remaining strawberries, but leave a few of the green hulls on for decoration.
• Fill the centre of the ring with the fruit. Serve with extra natural yogurt, if liked.