Strawberry mousse

Set aside 2 small strawberries to decorate. Hull the remaining berries and tip into a small blender with the icing sugar, vanilla and a pinch of salt. Whizz until smooth.

In a large mixing bowl, use a balloon whisk to whip the cream to soft peaks. Whisk in the yogurt and most of the strawberry purée to combine. Quickly marble through the remaining purée, then spoon into 2 small glasses or ramekins. Cover and chill for at least 4 hours, then serve decorated with the reserved strawberries.