Yoghurt and Strawberry Cream

Preparation

1. Whisk QimiQ Classic smooth. Add the sugar and yoghurt and mix well.
2. Pour the cream into 4 champagne glasses. Place in the fridge at an angle and chill for at least 4 hours, preferably over night.
3. Blend the strawberries with icing sugar and lemon juice. Add the liqueur and mix well.
4. Soak the gelatine in cold water. Squeeze well and warm until completely dissolved, stirring constantly. Whisk 2 tbsp of strawberry puree into the gelatine, then add the remaining puree.
5. Spoon the strawberry puree onto the cream and chill until set.
6. Serve decorated with halved strawberries.