Greek yogurt semifreddo
For the Mousse
140 g milk
120 g sugar
15 g gelatine
300 g fresh cream
500g greek yogurt
For the bottom
For the decoration
strawberries and berries
Soak gelatin in cold water for about 10 minutes.
Heat the milk in a saucepan and dissolve the sugar. Let cool and add the gelatine, squeezed.
Mix and combine in a bowl with the yogurt. Whip the cream and add gently with movements from the bottom up. Pour into the mold and place biscuits on the surface.
Freeze for about 4 hours (I prepared the night for lunch the next day). Unmold the cake a few hours before serving, keeping it in the fridge until it has a mousse texture again.
Decorate with jam, fruit and mint.