the last strawberries...delicious cups with strawberries, yogurt and pistachios

Given the high temperatures (which I love!) the strawberries do not disappear ...and before we begin the quarantine of 7 winter months (sigh!) pear-apple-banana-apple-pear, treat yourself to savor the last sweet strawberries. Here you find a recipe of Luca Montersino, changed and simplified, you can also read in the Magazine  Open Kitchen.

INGREDIENTS for about 8 glasses:

• 90g caster sugar
• 150g plain yogurt
• 150g yogurt coconut
• 300g whipped cream
• 5g gelatin sheets
• 300g strawberries
• 90g caster sugar
• 10g gelatin sheets
• 2 honey
• 1 tbs lemon juice
• biscuits
• chopped pistachios

Method

1. Heat 50g of yoghurt and dissolve the gelatin softened in cold water for two minutes. Add the rest of the yoghurt and stir in the cold whipped cream with sugar.

2. Blend the strawberries and put 150g in a saucepan and heat over low fire, with sugar, honey and the gelatin softened in cold water and squeezed. Mix the ingredients very well and add the rest of cold strawberry puree and lemon juice.

3. Put on the bottom of the cups half chopped biscuit, put two layers of  whipped  yogurt and two layers of strawberry jelly. Finish with the whipped cream and put in freezer. Add then the gelatin again and put it in the freezer for about 30 minutes. Decorate with chopped pistachios and store in the fridge until ready to serve.  

Enjoy them reading Open Kitchen just click on the picture... Warning:  Open Kitchen charms and distract, the dessert may melt...