Ingredients
Method
1.In a small jug, whisk gelatine vigorously into water with a fork, until dissolved. Cool to room temperature.
2.In a food processor, process strawberries until smooth. Strain through a sieve to remove seeds.
3.In a large bowl, using an electric mixer, beat cream and icing sugar together until soft peaks form. Whisk in gelatine mixture. Fold strawberry puree and yoghurt through.
4.Divide mousse among 20 shot glasses or espresso cups; chill 2 hours.
5.Serve topped with extra halved strawberries and almonds. Accompany with almond bread or biscotti.
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