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Strawberry Yoghurt Mousse

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2 egg whites

150g castor sugar

100ml water

1 teaspoon vanilla extract

500ml Greek Yoghurt

200g chopped strawberries

50g castor sugar

2 leaves gelatine

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Place the 150g sugar and water in a pan and bring to the boil.

Whisk the egg whites with an electric mixer to stiff peaks.

Cook on a high heat until a drop of the liquid forms a soft ball when placed in cold water.

Pour the hot liquid into the egg white in steady stream, whisking all the time and continue until incorporated. Whisk until cold and fold in the vanilla extract.

Place the gelatine in cold water for 5 minutes.

Boil the strawberries and 50g of sugar until they burst.

Blend to a smooth puree. Squeeze out the liquid from the gelatine and add the leaves to the puree.

Cool for 10 minutes and fold into the meringue with the yoghurt.

Pour into 6 moulds and chill to set.

Serve with fresh strawberries.

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Lime Curd – (to use up the yolks from above)

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Juice and zest of 3 limes or lemons or a combination

150g chopped butter

200g sugar

2 egg yolks

2 whole eggs

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Place the lime zest, juice, sugar and butter in a heat proof bowl and place on just simmering water. Stir until the butter melts and sugar dissolves.

Whisk in the egg yolks and eggs and then stir constantly until the mixture coats the back of a spoon – about 5 minutes. Pour into another bowl to cool.

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Great mixed in with whipped cream to blob on fresh strawberries.

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Strawberry Elderflower Liqueur

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500g strawberries, washed and hulled

900g castor sugar

2 lemons

500ml water

6 heads elderflowers, washed

500ml vodka

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Crush the strawberries and sugar together until mashed to a pulp.

Chop the lemons and place in a pan with the water. Simmer for 10 minutes then add the strawberry mixture and elderflowers.

Simmer for 20 minutes. Allow to stand for 2 hours. Strain through a sieve into another pan and bring to the boil. Strain through muslin. Mix with the vodka and bottle.