Light Strawberries Romanoff

📝 Ingredients

• 500 g strawberries (2 punnets)
• 1 unwaxed orange (for the zest and juice)
• 30 g caster sugar (15 g for the strawberries, 15 g for the cream)
• 150 ml whipping cream (30% fat), very cold
• 150 g Greek yoghurt (2% fat)
• 1 tsp vanilla extract
• 8 fresh mint leaves (to decorate)

🍴 Utensils

• Mixing bowl
• Fine grater
• Citrus juicer
• Electric hand mixer
• Flexible spatula
• 4 dessert glasses

📖 Steps

1. Quickly rinse the strawberries under cold water before hulling them (otherwise they soak up water), then gently pat them dry on kitchen paper. Cut them in half, or into quarters for the biggest ones, and put them in the mixing bowl.
2. Wash the orange, finely grate the zest, avoiding the bitter white pith, then squeeze the juice. Pour the juice and half the zest over the strawberries, add 15 g of the sugar and stir gently.
3. Cover and leave to macerate in the fridge for 30 minutes, stirring once: the strawberries release their juice, which mingles with the orange to form a fragrant syrup. Meanwhile, put a large bowl and the beaters of your electric whisk in the freezer.
4. Pour the very cold cream into the chilled bowl and whip it with the electric whisk, first on medium speed then on high, for 2 to 3 minutes, until it forms stiff peaks on the ends of the beaters. Add the remaining 15 g of sugar at the end of whipping.
5. Briefly whisk the Greek yoghurt with the vanilla extract to loosen it, then fold it into the whipped cream in 2 batches with a spatula, lifting the mixture from bottom to top rather than stirring, to keep the cream light and airy.
6. Roughly mash a quarter of the macerated strawberries with a fork and mix them back into the rest along with their syrup: the purée binds the fruit into a thick, fragrant coulis. Divide the strawberries and their juice between the 4 dessert glasses.
7. Top the strawberries with a generous spoonful of cream, sprinkle with the rest of the orange zest and decorate with mint leaves. Serve straight away, or keep in the fridge for no more than 1 hour so the cream stays firm.