Yoghurt bombe with strawberries and pistachio pesto

STEP BY STEP

Let's make something delicious.

1. 01

   Put the yoghurt in a mixing bowl. Split the vanilla pod lengthways, scrape out the seeds and stir them into the yoghurt. Whip the cream and sugar with an electric hand mixer until stiff, then fold into the yoghurt. Wash the lemon, pat dry, finely grate the zest and squeeze out the juice. Stir half the zest and a splash of juice into the yoghurt mixture.

2. 02

   Line a sieve with a clean, damp tea towel and set it over a deep plate or inside a larger bowl. Pour the yoghurt mixture into the prepared sieve, cover with cling film and leave in the fridge for 12 hours.

3. 03

   For the pistachio pesto, pick the mint and basil leaves, wash them and dry between two layers of kitchen paper. Put the herbs in a tall blending jug with the zest and juice of half a lemon. Add the pistachios, olive oil and honey, then blend to a smooth purée with a hand blender. Season with a pinch of salt.

4. 04

   Remove the yoghurt bombe from the fridge and turn it out onto a large plate. Carefully remove the tea towel. Serve with fresh strawberries and pistachio pesto.