|Strawberries||5 Ounce, hulled (155 Gram)|
|Caster sugar||2 Ounce (1/4 Cup, 60 Gram)|
|Natural yogurt||1 Cup (16 tbs)|
|Freshly squeezed lime juice||1 1⁄2 Tablespoon|
|Cream||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Almond essence||1 Tablespoon|
|Icing sugar||1 Tablespoon|
1. Sprinkle gelatin over water in a cup and allow to soften for 5 minutes. Blend or process strawberries (reserving 2 for garnish) until smooth. Push puree through a sieve and pour into a small saucepan.
2. Stir in sugar and softened gelatin (a), cook puree over moderate heat for 3 minutes, stirring constantly. Transfer to a bowl.
3. Add yogurt and lime juice, mix well (b). Pour mixture into 4 fluted timbale molds (c) and refrigerate until set.
4. Beat cream with almond essence and icing sugar until just thickened. Ease timbales onto serving plates and serve with almond cream. Garnish with reserved strawberries and blanched almonds.