Start with the roasted strawberries. Wash and hull the strawberries, dry them with kitchen towel. Place a lined baking tray with baking paper, dredge heavily with icing sugar. Bake at 175⁰c for 20 minutes until sugar melts and caramelizes. For the yogurt mousse, whip the cream into soft peaks and fold in the yogurt. Whip the egg whites with the sugar into a soft meringue.  Soak the gelatine in cold water until softened. Warm up the lemon juice, squeeze the gelatine leaves and dilute in the warm lemon juice. Fold the zest and gelatine syrup into the cream mixture. Next, fold in the egg whites. To serve, fill the bottom of a fluted glass with the strawberries, spoon over the lemon mousse, repeat with the strawberries, mousse and finish with the strawberries.

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