Strawberry mousse can be prepared at any time of the year, but only at the beginning of summer it gives so much joy. Finally, the mousse smells like real strawberries and there is a reason for its preparation - the long-awaited warm weather.
Put the gelatin in a saucepan and add 2 tablespoons of water, leave for 10-20 minutes, until it swells.
Chop the strawberries with a blender and puree them.
Add sugar, yogurt, and lemon juice. Heat the gelatin, stirring, until completely dissolved – do not bring to a boil! Strain through a sieve and pour into the strawberry mass. Cover the bowl with cling film and refrigerate for 10-15 minutes. The mass should start to solidify, but not completely grasp.
Transfer them to the solidifying strawberry base and gently stir from the bottom up with a spatula.
The more carefully you mix the cream, the more airy the mousse will be.
Spread the mixture on the cremans and put it in the refrigerator for 3 hours.