Slit the vanilla bean lengthwise and scrape out the pulp. Soak gelatine in cold water. Stir yogurt, crème fraîche, 30 g powdered sugar, vanilla pulp and juice of one lemon until smooth. Squeeze the gelatin well, put it in a small saucepan on 1 or automatic heat 1 to 2 until liquid, remove the saucepan from the heat and stir the orange liqueur to the gelatin, as well as 2 tbsp of the yogurt mixture. Later, stir the gelatin mixture into the yogurt mixture.
Whip the whipped cream and egg whites separately until stiff. Stir the whipped cream into the yogurt mixture first, then the whipped egg whites, a little at a time. Divide this cream evenly between 2 serving plates and set aside to cool.
Clean and rinse the strawberries. Grind half of the strawberries with the remaining powdered sugar in a hand mixer or with a chopper, quarter the remaining strawberries. Put both on the yogurt cream form, garnish with mint leaves.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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