250 g punnet fresh strawberries, hulled, sliced
¼ cup icing sugar mixture
¼ cup cold water
2 tsp powdered gelatine
1½ cups Greek natural yoghurt
2 egg whites, at room temperature
85 g box strawberry jelly crystals
- Combine strawberries, sugar and 1 tblsp of the water in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for 3 minutes, or until strawberries are soft. Transfer to a blender. Blend until smooth. Push through a fine sieve over a bowl. Discard seeds. Refrigerate until cold.
- Sprinkle gelatine over remaining water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir to dissolve. Remove from the heat. Stand for 10 minutes to cool to room temperature. Gently fold yoghurt and gelatine mixture into strawberry mixture.
- Beat egg whites in small bowl with an electric mixer until soft peaks form. Fold into strawberry mixture. Divide evenly among 16 serving glasses (¹/³-cup capacity). Cover and refrigerate for about 6 hours, or overnight until set.
- Prepare jelly according to packet directions. Cool. Carefully pour evenly over mousse. Refrigerate until set.