PREPARATION
For the yogurt mousse: mix the yogurt with 25 g powdered sugar, lime juice and lime peel. Soak the gelatin in cold water. Carefully warm some of the yogurt mixture, squeeze out the gelatin and dissolve in the yogurt. Stir the gelatin mixture into the rest of the yogurt. Beat the egg white with 25 g powdered sugar until stiff; fold into the yogurt. Fold the whipped cream into this mixture. Rinse small molds in cold water and fill with the yogurt mousse; chill for about 3 hours so that the mousse sets. For the strawberry and mint salad: halve or quarter the strawberries. Cut the mint leaves into thin strips and add to the strawberries. Season with sugar, lemon juice and cherry liqueur and mix thoroughly. Knock the yogurt mousse out of the molds and arrange on plates with the strawberry and mint salad. Garnish with mint.