Yogurt lemon mousse with strawberry za’atar tuiles

Soak the gelatine in the milk for 20 minutes.

Mix the yogurt, lemon juice and zest and vanilla.

Place the egg whites and sugar in a bowl and lower bowl into simmering water. Whisk until the sugar has dissolved. Remove bowl from water and whisk egg whites to a stiff peak meringue.

Gently melt the spongey gelatine until the crystals have melted. Mix a third of the yogurt into the gelatine and stir into the yogurt mixture.

Fold the meringue into the yogurt a third at a time. Disperse any lumps of egg white gently with a hand whisk.

Pour into wine glasses or ramekins, and freeze for two hours to set. Store in fridge. Take out 10 minutes before serving.

For the strawberries:

Bring the sugar and 200 ml water to the boil, add the wine and cook for 5 minutes on a low heat to reduce.

Add the strawberries and return to a boil. Take off the heat. Once cooled, infused the strawberries overnight in a covered container.

For the tuiles:

Preheat oven to 165°c.

Mix flour, sugar and wine to a thick paste.

Add the butter in two halves then mix in the za’atar.

Using a palette knife, spread a thin layer of the mixture over baking parchment or a silicon mat. Bake for 10 mins — it will bubble.

Remove from the oven, cool for a few minutes and remove from the tray breaking into pieces.

Store in an airtight container.

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