Yogurt Mousse with Strawberries

Slit the vanilla bean lengthwise and scrape out the pulp. Soak the gelatine in tap water. Mix yogurt, crème fraîche , 75 g fine sugar, juice of one lemon and vanilla pulp until smooth. Squeeze the gelatine properly, melt it with the orange liqueur at a moderate temperature and stir it very quickly into the yogurt mixture to form a homogeneous mass.

Separately, whip the whipped cream and egg whites until stiff. Add the whipped cream first, then the snow in stages with a spatula. Leave the yogurt mousse to cool for at least 6 hours. Clean and rinse the strawberries, finely puree 250 g of strawberries and the remaining fine sugar with the hand blender. Leave the puree to cool.

Cut the remaining strawberries into small cubes. Cut the meringue into small pieces, break the chocolate bars into small pieces.

To serve, cut oval dumplings from the yogurt mousse with a tablespoon dipped in hot tap water and place on dessert plates. Pour the puree over them. Add strawberry cubes, chocolate and meringue pieces and sprinkle with mint sprigs.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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