Strawberry-Basil-Cream

Ingredients for 6 servings:

• 4 sheets of white gelatin
• ½ bunch basil
• 300 g yogurt (vanilla yogurt)
• 200 g double cream cheese
• 500 g strawberries
• 250 g whipping cream or Cremefine for whipping
• 75 g sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

Soak the gelatine for 10 minutes. Rinse the basil, shake dry, and pick off the leaves, setting some aside for garnishing, while blending the rest with the yogurt. Mix the basil cream with the cream cheese until smooth. Dissolve the gelatine according to the package instructions, mix with a few spoonfuls of cream, then fold this into the cream and chill the cream for 10 minutes. Meanwhile, wash the strawberries, pat dry, and hull them. Set some aside for garnishing, and chop the remaining strawberries. Whip the cream with 1 tablespoon of sugar until stiff. Fold the remaining sugar and the whipped cream into the yogurt and cream cheese cream and fold in the chopped strawberries. Transfer the cream to a bowl and chill for at least 4 hours. Garnish with basil leaves and strawberries before serving.