Making Greek yogurt is very simple.
Put the natural yoghurt on three or four layers of cheesecloth and put it in the refrigerator overnight.
In the morning, on the table is a wonderful, thick and very delicious Greek yogurt.
The time indicated does not include stabilization in the refrigerator,
it is convenient to cook at night-for Breakfast, or in the morning-for afternoon tea/dinner.
Soak the gelatin in milk.
Wash and dry the berries, punch them in a blender with sugar.
Add the strawberry puree to the yogurt, mix or beat.
Preheat gelatin to 60-70 degrees (DO not BOIL!),
pour into the mixture and stir.
Spread out into serving molds, 3 pieces of 200 ml each..
Remove to the refrigerator for stabilization, for 3-4 hours.
Prepare the sauce: chop the strawberries + sugar.
You can cook strawberry syrup, but it's summer outside, enjoy fresh strawberries.
Release the finished blancmange from the mold and serve with strawberry sauce.