Strawberry mascarpone and basil Yogurt

• ½ L whole milk
• 120 g plain Yogurt (1 pot)
• 125 g mascarpone cheese
• 150 g small strawberries
• 1 small sprig of fresh basil
• 3 tbsp sugar

Wash, hull and cut 200 g of strawberries. Stew them in a saucepan over low heat with the sugar and 1 tablespoon of water until they are tender and coated in sugar. Leave to cool and then place the strawberries on the bottom of the pots.

Mix the mascarpone and chopped basil leaves in the blender until you get a green purée. Add the milk and Yogurt and mix with a fork until smooth. Pour the mixture very carefully over the strawberries.

Cook for 8 hrs in Yogurt mode.

Leave to cool and then refrigerate. Just before serving, garnish the Yogurts with remaining fresh strawberries.