Instructions
• Preheat oven to 180°C (350°F).
• Line a baking tray with parchment paper and place four pastry rings or dessert molds on top.
• Lightly whisk the egg white until frothy.
• Mix the crushed biscuits with the egg white until evenly coated.
• Divide the mixture between the molds and press firmly into the base.
• Bake for 15 minutes, then allow the bases to cool completely.
• Soak the gelatin sheets in cold water for 10–12 minutes until softened.
• Squeeze out the excess water and dissolve the gelatin in the boiling water.
• In a blender, combine the strawberry yogurt, vanilla extract, sweetener, and food coloring.
• With the blender running, slowly pour in the dissolved gelatin and blend until smooth.
• Fold in the diced strawberries.
• Spoon the mousse mixture over the cooled biscuit bases.
• Cover and refrigerate for 6–8 hours, or until fully set.
• Carefully remove from the molds.
• Garnish with fresh strawberries, mint leaves, and a light dusting of powdered sugar before serving.
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