Soak the gelatin for 10 minutes. Rinse off the basil, shake dry and pluck off the leaves, put some aside for garnish, puree the rest with the yogurt. Mix the basil cream with the cream cheese until smooth. Dissolve the gelatine according to the instructions on the package, mix with a few spoonfuls of the cream, then pull this under the whole cream and refrigerate the cream for 10 minutes.
In the meantime, wash the strawberries, pat dry and clean. Put some aside for garnish, cut the remaining strawberries into small pieces. Beat the cream with 1 tablespoon of sugar until stiff. Pour the remaining sugar and whipped cream into the yoghurt cream cheese cream and fold in the chopped strawberries.
Pour the cream into a bowl and chill for at least 4 hours. Garnish with basil leaves and strawberries before serving.
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