Terrine of yogurt with strawberries

Step 1: Soak the gelatine sheets in cold water.

Mix the yogurt with 60 g of sugar, remove a little of the sweetened yogurt and heat gently.

Squeeze the gelatine to remove excess water and dissolve well in the warmed yogurt.

Add the yogurt/gelatine mixture to the rest of the yogurt and mix well.

Beat the egg white with the remaining sugar.

Gently fold the egg whites and then the whipped cream into the yogurt mixture.

Pour the mixture into a container (the mixture should be about 1 cm in thickness) and cool in the refrigerator for 3 hours.

Cut into cubes.

Prepare a purée using 50 g of strawberries and 20 g of sugar.

Cut the remaining strawberries into wedges.

Serving: Place the terrine of yogurt on plates, decorate with strawberries and strawberry purée.

Sprinkle with caster sugar and garnish with mint leaves.