Strawberry Yogurt Cream with Mango Compote

Soak gelatine in a cool place. Rinse strawberries, clean, cut off. Cut vanilla bean in half lengthwise, scrape out the pulp. Finely mash strawberries with vanilla pulp, confectioners’ sugar and juice of one lemon in a tall mixing bowl with a hand blender. Transfer to a large baking bowl, add yogurt and stir until smooth. Melt the gelatin, dripping wet, in a small saucepan over low heat. Stir through with a tiny bit of strawberry mixture, then fold in. Refrigerate for 1 hour. Whip the whipped cream until stiff, mixing gently. Pour the cream into a shallow work bowl and refrigerate, covered, for at least 6 hours (preferably overnight).

2. For the mango compote, caramelize the sugar in a small saucepan until light brown, extinguish with water and lime juice, stirring until the caramel has dissolved. Cool.

3. remove peel from mango. Cut flesh into narrow slices from the stone, then into small pieces and add to the lime syrup form. Just before serving, cut the lemon balm leaves into very fine strips.

Remove the strawberry yogurt cream from the mold with a wet spoon and place in dessert bowls. Shape mango compote on top, sprinkle with lemon balm strips.

Tip: Use creamy natural yogurt for an even finer result!

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