Strawberry Coconut Cream

For the strawberry cream, soak red gelatin in cold water.

Rinse and clean strawberries, cut into quarters and finely mash with lime juice. Mix puree, yogurt and powdered sugar. Heat the syrup, allow the squeezed gelatine to melt in it and stir into the strawberry mixture, leave to cool.

For the coconut cream, soak white gelatine in cold water. Stir through yogurt, lime zest, juice and powdered sugar. Heat the coconut liqueur and let the squeezed gelatine melt in it, stir into the yogurt cream. Chill.

3. Whip the cream for the strawberry and coconut cream until semi-stiff. When the two creams begin to firm, fold in the whipped cream. Layer the creams alternately in 3 layers each in a suitable bowl (about 20 cm A#, 1, 8 liters capacity). Using a fork handle, pull through the creams to lightly simmer. Put to cool for at least 3 hours.

4. For the strawberry salad, rinse, clean and halve the strawberries. Stir through lime juice, strawberry syrup and coconut liqueur. Mix the strawberries carefully and marinate for 20 min.

Form dumplings from the cream with a spoon dipped in hot water and serve with strawberry salad.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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