Yogurt Cream with Strawberries

For the sauce, soak the gelatin in cold water and rinse the strawberries. Puree the strawberries, mix with the sugar and warm slighly, then remove from the heat. Dissolve the squeezed gelatin in the sauce and stir until cold and the sauce starts to gel. For the cream, soak the gelatin and mix the yogurt with the powdered sugar. Whip the cream. Rinse 100 grams (approximately 3.5 oz) strawberries, trim and cut into thick slices and puree the rest. Heat the lime juice and squeezed gelatine until it is dissolved and immediately mix with the yogurt and with the pureed strawberries. Gradually fold in the cream.

Pour int he sauce into the bottom of ramekins, line with strawberry slices, top with cream and chill in the refrigerator at least 3 hours. For the skewers, rinse the strawberries and pat dry and thread alternately onto skewers with mint leaves. Unmold the ramekins onto plates and serve with the skewers.