A Heavenly Strawberry Mousse to Celebrate Holidays

Make the strawberry pure by cooking in the pot the chopped-up strawberries, sugar, and lemon for 10 minutes on low heat, and blend smoothly. Leave on the side or in the fridge to cool down. Make the yogurt mouse. Melt the gelatin powder in a little bit (around 30 to 50 ml) of heavy cream. To do so, stir continuously the powder in the cream with the bottom of the container touching warm water. Stir until completely smooth.

Whip the rest of the heavy cream with the sugar until stiff. Incorporate the yogurt and mix gently. Now incorporate the gelatin cream mixture with the whipped cream and mix gently.

Put the Yogurt mousse mixture inside a pastry bag and pour in a juice glass of your choice up to half of the volume and refrigerate for at least 40 minutes. Now melt the gelatin powder in 20 ml (approx.) of milk following the same previous steps.

Mix 160g of strawberry puree with 200g of yogurt mouse and mix gently to compose the Strawberry yogurt mousse.

Now add a strawberry yogurt mousse layer on top of the yogurt mousse previously refrigerated.

Ultimately cover with a thin layer of the remaining strawberry puree and garnish with strawberries and (optionally) mint leaves.