Served with Strawberries poached in a red wine syrup, and Zaatar wafer thin tuille. 


235gr plain yoghurt

120gr caster sugar 

¼ vanilla pod scraped

1tsp powdered gelatine

100gr cold milk

3 egg whites 

1tsp lemon sezt

1tsp lemon juice


Soak the gelatine in the cold water for 20 min to a jelly sponge texture. In a bowl mix the yogurt, lemon juice, lemon zest and the vanilla.

In a bowl fitted to a mixer machine, over simmering water, whisk the egg whites with the caster sugar until all the crystals of sugar have disappeared. Move the bowl to the machine and continue whisking on high speed to a stiff peak meringue.  

Melt the jelly sponge in the microwave or on a very low heat until the sponge becomes clear liquid. MAKE SURE YOU DON'T BOIL THE LIQUID! Mix a 1/3 of the yoghurt with the melted gelatin and pour back into the cold yoghurt while stirring. 

Fold the meringue into the yoghurt mixture a 1/3 at the time. If you have a bit of lumps left whisk gently the mixture using a hand whisk. 

Pour into wine glasses or ramekins, and leave to rest inthe freezer for 2 hours at least. Store in the fridge and leave to rest in room temperature for 10 min before serving.