400 gr of strained yogurt
125 ml of double cream, 35% fat content
70 gr of icing sugar
4 egg whites
a few basil leaves, finely chopped
1 piece of muslin or cheesecloth
In a bowl, combine the yogurt with the cream, icing sugar and finely chopped basil. Beat the egg whites until stiff and then fold through the mixture. Line a mould with the muslin or cheesecloth and pour the mixture into it. The cloth will serve to give a pattern to the surface of the cream, but also helps in the removal of the sweet from the mould. Leave the sweet in the fridge for 8 hours and serve it with strawberries.