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1
Drain the yogurt.
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2
Suspend a paper towel lined sieve over a bowl, put the 450 g of yogurt in, cover with plastic and refrigerate.
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3
The yogut will weigh around 200 g after it's strained.
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4
If you are not using cream cheese, use up the strained yogurt.
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5
Put softened cream cheese, half the granulated sugar, 100 g of the drained yogurt and lemon juice in a bowl and mix well.
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6
Whip the cream in another bowl until stiff peaks form.
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7
Add the cream cheese mixture from Step 3 to the whipped cream from Step 4, and mix to combine.
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8
In another bowl, beat the egg whites with the remaining granulated sugar to make a meringue.
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9
Add the meringue from Step 6 to the cream mixture from Step 5 (mix very well).
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10
Line a tea strainer with cheesecloth or cotton gauze, and put in the Step 7 mixture.
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11
Gather the fabric over the mixture and close it up with a rubber band.
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12
Cover with kitchen paper and put the bundle on a cup or something so that it doesn't lose its shape.
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13
Make sure there's space under the bundle for the liquid in the cream mixture to drain into.
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14
Leave it to drain in the refrigerator for at least a day - 2 days is best.
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15
Change the paper towels 2-3 times, and discard the whey that's pooled in the cup.
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16
Make the framboise sauce.
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17
Put all the sauce ingredients in a pan, and cook over low heat while crushing the raspberries.
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18
Strain the mixture through a strainer, and leave to cool.
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19
Serve the drained cream inverted on a plate.
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20
You can also wrap the cream around each strawberry.
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21
Use strawberry, blueberry, mango or any fruity sauce of your choice.
