Sweet Strawberry Variation

Warm the gelatine in the liquid cream and gently stir into the yogurt. Then fold in the whipped cream. Rinse the Dariol molds with cold water, pour in the yogurt mixture to a height of about two-thirds and set in the refrigerator for 2 hours. For the strawberry mixture, gently heat the orange liqueur in a small saucepan and allow the soaked gelatine to melt. Stir strawberry puree with powdered sugar and mix in the gelatin-orange liqueur mixture. Remove the prepared molds from the refrigerator and fill with the strawberry mixture. Place again in the refrigerator for 2 hours to set.

For the strawberry salad, in a baking dish, marinate the strawberry cubes with all the other ingredients.

Turn the puree out of the molds. Arrange a strawberry puree on plates, place puree on top. Garnish with the strawberry salad, chopped pistachios, lime zest and lemon balm.

Tip: Use a regular or light yogurt as needed!

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