250 ml yogurt
150 ml cream
100 grams sugar
100 ml strawberry puree
80 grams icing sugar
Few drops strawberry essence
Little beaten cream
-Tie the yogurt in a muslin cloth and hang for about 2 hours to drain the water.
-Whip cream with 100 grams sugar till stiff.
-Mix the yogurt, strawberry puree, icing sugar and essence.
-Lightly fold the beaten cream into the mixture.
-Chill in the refrigerator for 2-3 hours.
-Garnish with rosettes of cream and fresh strawberries.