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Strawberry and orange chiffon

ingredients

serves 4
350 g (12 oz) ripe strawberries
6 tablespoons orange juice
finely grated rind of 1/2 orange
1 tablespoon honey
2 eggs, separated
2 teaspoons powdered gelatine
2 tablespoons water
4 tablespoons natural low-fat yogurt

method

1. Reserve four whole strawberries for decoration. Put the remaining strawberries into a liquidizer and blend until smooth.

2. Put the orange juice and rind, honey and egg yolks into a bowl; whisk until thick, light and creamy.

3. Dissolve the gelatine in the water in a bowl over a saucepan of slightly simmering water.

4. Combine the strawberry puree and whisked egg yolk mixture, then stir in the dissolved gelatine and the yogurt.

5. Leave until the mixture is about to set. Then whisk the egg whites until stiff but not dry and fold lightly but thoroughly into the strawberry mixture.

6. Spoon into individual glass dessert dishes and chill for 3 hours. Decorate each dessert with one of the reserved whole strawberries and serve.

It is not necessary to use large, perfect strawberries for this dessert. Slightly over-ripe berries or the smaller ones known as jamming strawberries are perfectly suitable. If you do not have a sweet tooth, omit the honey.

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