Sheep yoghurt mousse, served with lime and basil marinated strawberries

Sheep yoghurt can be found in most Deli, it has a beautiful fresh flavour and texture. This dessert is perfect to finish a summer dinner. You can replace the strawberries with mango or raspberries ( beautiful flavours cocktail with lime and basil). It is very simple to make, requiring only ¾ hours in the fridge for the mousse to set.

For the mousse

• 250g sheep yoghurt
• 3.5 gelatin leaves
• juice and zest of ½ lime
• 220g caster sugar
• 80 ml water
• 300 ml pure cream

For the marinated strawberries

• 250g strawberries
• 200ml water
• 250g caster sugar
• juice of 1 lime
• 10 nice leaves of basil
• 4 basil leaves for décor

Mousse

Put the gelatin leaves in a container and cover with cold water ( this is to rehydrate the gelatin).
Bring to boil the water and caster sugar with the lime zest ( use a fine grater for the zest).

Once the syrup has boiled, take the pan off the heat, add the lime juice and dissolve the gelatin leaves (once they are fully soft, extract the excess of water by pressing them in your hands) into the syrup.

In a mixing bowl, pour the yoghurt and the syrup still warm, mix till well combine with a whisk.
While this mixture is cooling down to room temperature, whisk the pure cream till soft peak. It is very important that the crean is as cold as possible. Whisk gently at the beginning, then accelerate the speed as the cream gets thicker. Keep the cream in your fridge.

When the yoghurt mix is at room temperature, fold gently the whipped cream into it, using a plastic spatula or a dessert spoon. Store in your fridge to let the gelatin set.

Marinated strawberries

Bring to boil the water and caster sugar, then take the pan off the heat. Add the lime juice and the basil leaves. Let infuse for 5 minutes, putting a lid on the pan. If after 5 minutes this syrup isn’t flavoured enough, leave the leaves for a bit longer, till you can really taste the basil. Sieve this syrup and cool down in fridge.

Wash thoroughly the strawberries, then gently dry them on a clean kitchen towel. Depending on their size, cut them in 2 or four. Reserve in your fridge.

30 minutes before serving this dessert, pour enough basil and lime syrup onto the strawberries, keeping them outside the fridge.

Plating

In bowl plates, place few dollops of yoghurt mousse, then pour the strawberries on and around them, making sure not too pour too much of the syrup. Add the basil leaf as décor.

Enjoy a surprising and very refreshing light summer dessert!