Strawberry jelly with Madeira and yogurt-lemon cream à la Gabi

Ingredients for 4 servings:

• 750 g strawberries, halved or quartered depending on size
• 125 g sugar
• 250 ml water
• 125 ml Madeira
• 1 lemon(s), the peel
• 6 sheets of white gelatin
• 125 ml cream
• 1 cup yogurt (full milk)
• some lemon peel, grated
• Sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Sprinkle the strawberries with sugar and cover and refrigerate for 2 hours. Then drain the strawberry juice, mix with the water, Madeira wine, and a piece of lemon zest. Heat until heated through, but do not boil. Soften the gelatin, squeeze it out, and dissolve it in the hot liquid. Remove the lemon zest. Pour the liquid into a Bundt cake or pudding dish, about 1 cm high, and let it set in the refrigerator. Place the strawberries on top of the set jelly and pour the remaining liquid over it. Let the strawberry jelly set in the refrigerator for at least 3-4 hours, but ideally overnight. Briefly dip the dish in hot water before turning it out so the jelly loosens around the edges. Place a shallow plate on top of the dish and let the jelly slide onto the plate. Whip the cream until stiff, mix with the yogurt and a little lemon zest, and season with sugar. Serve in a separate bowl with the strawberry jelly. Tip: Serve as a dessert or as a cool snack.