- Step 1
Purée strawberries with lemon juice and vanilla. Mix jelly crystals with sugar and boiling water and stir until jelly is fully dissolved. Add to strawberry mixture and stir well, then stir in yoghurt. Pour into a serving bowl or individual glasses and chill at least 2 hours, or overnight.
- Step 2
When ready to serve, mix sliced strawberries with icing sugar and vodka, if using. Allow to macerate for 10 minutes. Top strawberry mousse with a dollop of yoghurt and macerated berries and serve immediately.
A Free Range Life - 2013, Page 110 Recipe by Annabel Langbein