Chilled yoghurt and strawberry cake

A fresh, light cake like cheesecake but with yoghurt and some cream, no cheese. Creamy, delicate and easy with lovely strawberries. Change yoghurt flavour and fruit topping to peach, apricot or berries.

INGREDIENTS FOR A 20 CM TIN

BASE

200 G PLAIN DIGESTIVES OR ORO SAIWA

120 G BUTTER

CREAM

500 G STRAWBERRY OR VANILLA YOGHURT

300 ML FRESH CREAM PLUS 5/6 TABLESPOONS CREAM OR MILK

50 G ICING SUGAR

8 G GELATINE LEAVES, ABOUT 4 LEAVES

1 TEASPOON VANILLA EXTRACT OR POD

STRAWBERRY JELLY

250 G STRAWBERRIES

60 G SUGAR

4 G GELATINE LEAVES, ABOUT 2 LEAVES

JUICE OF HALF A LEMON

I soak 8 grams gelatine in very cold water for about 10 minutes.

I melt butter in pan or microwave.

I finely process biscuits and mix with butter.

I line tin base with parchment and sides with acetate or parchment, press biscuits evenly and refrigerate.

I whisk strawberry yoghurt, vanilla and icing sugar.

I add softly whipped cream.

I heat 5/6 tablespoons cream, dissolve soaked gelatine and slowly stir into yoghurt.

I put cream in tin.

I refrigerate at least 1 hour.

I soak 4 grams gelatine, chop strawberries and put in pan with sugar and lemon juice.

I boil for 5 minutes.

I blend and strain seeds, add squeezed gelatine, mix and cool slightly.

I pour onto cake and refrigerate several hours, or prepare a day ahead.

I unmould and decorate with strawberries and mint.