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What to do
- Soak the gelatine sheets in 4 tablespoons of cold water for 10 minutes. Heat 150ml (5fl oz) of the strawberry and apple juice in a small pan. When hot, add the gelatine, shaking off the excess water. Stir until dissolved. Add the remaining juice and stir well.
- Pour 200ml (7fl oz) of the juice into a small bowl and leave to set in the fridge. Divide the rest of mixture between 6 small glass dishes or wine glasses and leave to chill in the fridge until almost set – about 1½ hours.
- Keeping 3 small strawberries intact, cut the leaves off the remaining fruit and discard. Place the strawberries in a liquidiser with the icing sugar and most of the yogurt (reserving about 6 teaspoons for decoration). Briefly whizz until roughly chopped.
- Stir this yogurt mixture into the bowl of jelly and divide between the wine glasses. Leave to set for a further ½ hour. Serve topped with the reserved yogurt and the strawberries, cut in half.
