Yogurt Pudding with Strawberries

Bring the cream to the boil together with the agar-agar, then pour into a large enough bowl, fold in the yogurt and season with clover honey, orange zest and vanilla. Pour the mixture into ramekins rinsed with cold water and refrigerate for 2 hours.

Cut one and a half strawberries per serving into wedges for decoration, mash the remaining strawberries with honey and juice of one lemon to a smooth sauce.

Turn the pudding out onto flat plates, pour a little strawberry sauce around it and garnish with strawberry slices.

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Tip: Use creamy natural yogurt for an even finer result!

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