What you need
Strawberry Mousse: 
50 ml/2fl.oz milk
2 egg yolks
25g/1oz castor sugar
3 leaves gelatine (soaked in cold water)
300ml/½pint strawberry yogurt
2 egg whites

Raspberry Coulis:
110g/¼lb raspberries
1teaspoon icing sugar
lemon juice

Garnish:Fresh fruit, sprig of mint

What you do:
Mousse Beat yolks with castor sugar until pale, bring milk to boil and pour into yolk mixture Place mixture on heat and cook until it coats back of spoon. Do not boil. Stir gelatine into hot mixture until dissolved, add yogurt, whisk until smooth, leave to cool. Whip egg whites, when yogurt mixture is cold, fold in stiff egg whites. Pour into small moulds, lightly oiled. Place in fridge until set. Method: Raspberry Coulis Blend all ingredients in blender until smooth and pass through sieve. Presentation Unmould mousse and place in centre of chilled plate, pour coulis around plate and garnish with fresh fruit and mint. Flake Meal Biscuits(Optional) 50g/2oz polyunsaturated or monosaturated spread 50g/2oz plain flour 65g/2½oz oats 50g/2oz castor sugar Method Beat all the ingredients in a mixer until it folds together. Roll out and cut into shapes, bake in oven,210°C/425°F/Gas Mark 7, until golden brown. Serve cold.

MacNean Bistro, Blacklion, Co Cavan. Chef Neven Maguire