Strawberry yoghurt mousse cake

Ingredients

• 300 g hob nob biscuits (or any biscuit you use for making bases)
• 175 g unsalted butter
• 500 g strawberries, hulled and washed
• 75 g caster sugar
• 4 leaves gelatine
• 250 ml Greek yoghurt
• 300 ml double cream

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Strawberry charlotte

Preparation

• Start by making the base: place the biscuits into the food processor and blitz until you have crumbs. Meanwhile, melt the butter. Stir the biscuit crumbs into the butter then pour in the base of a 20cm springform tin. Press down. Leave to cool.
• Puree the strawberries in the food processor until you have liquid pulp. Pass the puree through a sieve to remove as many seeds as possible this will provide a silkier texture.
• Place the gelatine leaves in a bowl of cold water and leave to soften. Pour the strawberry puree into a saucepan and stir in the sugar. Heat until the sugar has dissolved and the puree is warm but not boiling.
• Squeeze all the water out of the gelatine leaves and whisk into the puree. using a whisk, rather than a spoon, gets the gelatine to absorb quickly without any lumps. Put to one side to cool.
  
• When the puree is at room temperature whisk in the yoghurt. Whisk the cream until you have stiff peaks then fold into the strawberry mixture.
• Pour over the biscuit base and chill in the fridge for at least 6 hours.
• Decorate as desired