Yoghurt, strawberry & raspberry creams
170g FAGE Total 0%
4 sheets gelatine
150ml whipping cream
60g icing sugar
100g strawberries, washed, hulled & quartered
1 strawberry, quartered
4 mint leaves
- Soak the gelatine in cold water for 10 minutes. Heat 50ml cream in a small saucepan until steam rises. Remove from the heat, add the drained gelatine and stir until dissolved. Cool.
- Using a hand blender, whizz the remaining cream, yoghurt, berries and gelatine-cream until smooth. Pour into 4 x 150ml glasses, cover with clingfilm and chill for at least 3 hours or overnight.
- Before serving add a strawberry quarter, raspberry and mint leaf.