Strawberry Jellatin with Yogurt Sauce

Grease a 16cm diameter and 7cm height mold with oil. Reserve

Blend the strawberries in a blender until you get a puree

Transfer to a bowl and reserve

In a small pan, sprinkle the water over the gelatin and let it hydrate (approximately 3 minutes)

Place over low heat, whisking constantly with a wooden spoon, until dissolved (approximately 2 minutes)

Transfer to the bowl with the strawberry puree, add sugar and Porto wine, and mix

Place in the reserved mold, cover with plastic wrap, and refrigerate until firm (around 6 hours)

For the sauce: blend the yogurt, sugar, and mint leaves in a blender until creamy (approximately 1 minute)

Pour into a bowl, add heavy cream, and mix until homogeneous

Cover with plastic wrap and reserve in the refrigerator

Unmold the jellatin onto a plate, distribute the sauce around it, and serve immediately

273 calories per serving.