Strawberry posset

Instructions

1. Reserve 8 strawberries and purée the rest in a blender – or put them in a large bowl and purée with a hand-held blender.
2. Whisk the egg whites in a clean, grease-free bowl for about 1 minute until they form soft peaks. Gradually whisk in the caster sugar until the mixture forms stiff, glossy peaks.
3. Mix together the vanilla extract and yogurt, then gradually fold in the egg whites using a metal spoon – try to keep as much air in the mixture as possible.
4. Fold in the strawberry purée to make lovely swirls of the fruit. Spoon the mixture into 4 glasses and chill for 30 minutes. Top with the reserved strawberries to serve.