Yogi mousse

Place the gelatine sheets one by one in a container with cold water. Let them soften in about five minutes. Wash the strawberries carefully and remove the crowns. Cut half of the strawberries into slices. Prepare the rest with a fork.

Bring 3 tablespoons of water to a boil in a pan. Remove the pan from the heat. Squeeze the gelatine sheets and stir them through the hot water until you see nothing. Stir in the jam. Put the yogurt in a bowl and stir in the jam-gelatin mixture and the mashed strawberries.

Put the whipped cream in a bowl and whisk it with the mixer. Scoop the yogurt mixture through. Now it is a mousse. Rinse the cake mold with cold water. Pour the mousse in the mold. Cover the mold with plastic wrap and let the mousse stiffen in the refrigerator in about 1 1/2 hours.

Put the plug in the sink and let it run into a layer of hot water. Immerse the bottom of the cake mold in the hot water (this will soften the edges of the mousse and make it easier to remove from the mold). Place a large plate or flat dish on the shape. Turn this over with the board. Shake until the mousse comes out of the mold. Decorate the mousse with the slices of strawberry.