Ingredients:

  • 1 lb Fresh strawberries, hulled and halved
  • 3 tbsp Honey
  • 1 tbsp Fresh lemon juice
  • 1.5 tsp Powdered unflavored gelatin
  • 2 tbsp Cold water
  • 1 cup Heavy whipping cream, chilled
  • 0.5 cup Plain 5% Greek yogurt, room temperature
  • 1 tsp Vanilla bean paste

Instructions:

  1. Place strawberries, honey, and lemon juice in a blender and process until completely smooth.
  2. Pass the mixture through a fine-mesh sieve into a saucepan to remove seeds.
  3. Simmer over medium-low heat for 8–10 minutes until the volume is reduced by one-third, then remove from heat.
  4. Bloom the gelatin by sprinkling it over 2 tablespoons of cold water; let sit for 5 minutes.
  5. Whisk the bloomed gelatin into the warm strawberry reduction until completely dissolved and smooth.
  6. Whisk in the Greek yogurt and vanilla bean paste until no white streaks remain.
  7. In a separate bowl, whip the heavy cream until stiff peaks form.
  8. Gently fold the strawberry mixture into the whipped cream using a silicone spatula until aerated and uniform.
  9. Divide into glass ramekins and chill in the refrigerator for at least 4 hours before serving.