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The Times & The Sunday Times
The Times & The Sunday Times
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Fontainebleau

Pierre Koffmann
The Times
JOHN CAREY
Pierre Koffmann
The Times

Serves 6

500ml low-fat yoghurt

200g sugar

500ml whipping cream

3 egg whites

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1 Mix the yoghurt and sugar in a large bowl. In another bowl, whip the cream until firm and mix into the yoghurt. In a third bowl beat the egg whites until firm and add to the yoghurt mix.

2 Line a large colander with a muslin cloth, and fill with the yoghurt mix. Put the colander in a large bowl and refrigerate for 24 hours, removing the accumulating water every now and then.

3 To serve, either spoon into individual dishes, or flip the dish on to a plate and remove the linen. Garnish with strawberries or any other summer fruit.