Strawberry yoghurt mousse

Makes 6

450g natural yoghurt, plus 1 tbsp to decorate 400g strawberries, hulled and halved 2 tbsp caster sugar 4 gelatine leaves

6 china teacups and saucers

Place the strawberries in a saucepan. Sprinkle over the sugar and add 3 tbsp of water. Warm on a low heat for 4 mins, stirring, until the sugar has dissolved. Transfer the strawberry mixture to a food processor and blend for 1 min until pureed. Let stand to cool slightly. Place the gelatine in a bowl of cold water for 5 mins, then squeeze out any excess liquid and add to the strawberry mixture. Stir thoroughly until dissolved. In a bowl, combine the strawberry mixture with the yoghurt, then divide between 6 teacups. Allow to stand for 5 mins, then stir ½ tsp of the remaining yoghurt into each cup to create a white swirl. It may be necessary to thin out the yoghurt with 1 tsp of cold water if it is too thick to swirl. Leave the desserts to chill for 4 hrs, then serve.