Strawberry mousse

Method

1. Mousse

   Beat the cream, yoghurt , vanilla and 2 tablespoons of the icing sugar with an electric mixer with whisk attachment until very stiff peaks form. Refrigerate until required.

2. Strawberries

   Reserve about 1/4 of the strawberries for topping the mousse. Blend the remaining strawberries and icing using a hand-held blender, blender or small food processor until smooth. Remove and set aside 1/2 cup of the puree.

3. Mixture

   Fold the remaining puree into the cream mixture. Divide the reserved puree between 4 x 250ml serving glasses. Spoon in the mousse and refrigerate for about 1 hour or until firmed up slightly. Top with fresh strawberries and serve.

4. Storage

   The mousse can be made up to a day in advance. Store covered in the fridge for up to 2 days.