Strawberry mousse with yogurt

Place gelatin in a saucepan and add 2 tbsp. l. water, leave for 10-20 minutes until it swells. Puree the strawberries in a blender. Add sugar, yogurt and lemon juice.

Put the stewpan with gelatin on a small fire and heat, stirring, until completely dissolved - do not bring to a boil! Strain through a sieve and pour into the strawberry mixture. Cover the bowl with cling film and refrigerate for 10-15 minutes. The mass should begin to solidify, but not completely seize.

Whip cream. Transfer them to the hardening strawberry base and gently mix from the bottom up with a spatula. The more carefully you stir in the cream, the more airy the mousse will be. Divide the mixture between bowls and refrigerate for 3 hours. Garnish with fresh strawberries before serving.